Broccoli and Cheese Chowder

1 bunch broccoli
2 Tbsp butter or canola oil
1 spanish or other sweet onion, diced
2 stalks celery, sliced
2 cloves garlic, minced
1/4 cup all purpose flour
6 cups chicken stock
1/4 tsp dried leaf thyme
1 bay leaf
2 large carrots, grated
2 cups whole milk
1/2 tsp salt
1/4 tsp freshly ground pepper
1 cup grated cheddar cheese

Cut broccoli tops into small florets. Peel remaining thick stems and cut into chunks.
In a large saucepan, melt butter over medium heat. Stir in onion, celery and garlic, cook for five minutes or until softened. Sprinkle with flour; stir until absorbed. Slide pan off heat. Add stock a little at a time to avoid lumps, stirring after each addition until smooth.

Return saucepan to heat. Add broccoli stems, thyme and bay leaf. Bring to a boil. Reduce heat and simmer, covered and stirring occasionally for 15 minutes or until vegetables are tender. Remove bay leaf. Puree in a blender or food processor, then return to saucepan.
Heat soup until hot. Stir in grated carrots. Reduce heat and simmer, covered for about 10 minutes. Stir in broccoli florets and simmer for five minutes. Stir in milk, salt and pepper. Heat until hot. Taste and adjust seasoning as needed. Ladle into heated soup bowl; garnish with a generous sprinkle of cheddar.