Serves 8


  • 1 cup white wine
  • 2 medium heads of broccoli
  • 1/2 pound butter
  • 1 cup small onions, diced
  • 1/2 cup celery, diced
  • 2 cups flour
  • 1 quart heavy cream
  • 1 quart whole milk, heated
  • 1/2 pound Sharp Cheddar cheese, shredded
  • 1 tablespoon garlic, chopped
  • 2 tablespoons fresh parsley, chopped
  • pinch nutmeg
  • salt and pepper to taste



Cook broccoli and chop lightly. In 8-quart sauce pan and sauté onion, butter, celery, and garlic for 3 to 5 minutes, then and add wine. Lower heat and add broccoli and flour. Simmer for 5 minutes. Add cool heavy cream. Mix until smooth. Add heated milk and cheese. Cook until 160ºF on slow heat. Salt and pepper to taste. Garnish with nutmeg and parsley at serving. Serve with hot bread