¡Sopa! (That would be "soup" to all you non-Spanish speakers)

Since Mother Nature was being unkind on Monday (Winter?! On the second day of May?!), I decided to make some warm and comforting soup.

I am slightly obsessed with Panera.  That's what happens when you work there for three years.  I adore their broccoli cheddar soup.  Although this Cheesy Floret Soup is not exactly the same as the Panera version, I think it is a decent, homemade substitute.  It's full of veggies and very rich.  It's perfect with some French bread.

Cheesy Floret Soup

Ingredients:

3 cups fresh broccoli florets

3 cups fresh cauliflowerets

3 celery ribs, sliced

1 small onion, chopped

2 cups water

1/2 teaspoon celery salt

3 tablespoons butter or margarine

3 tablespoons all-purpose flour

2-1/3 cups milk

1 pound process cheese (Velveeta), cubed

Directions:

1.  In a large saucepan, combine the first six ingredients.  Bring to a boil.  Reduce heat; cover and simmer 12-15 minutes or until vegetables are tender.

2.  In a small saucepan, melt butter; stir in flour until smooth.  Gradually stir in milk.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Reduce heat; add cheese.  Cook and stir until cheese is melted.

3.  Drain vegetables; add cheese sauce and heat through.