When Emily Griffith first started her school the large majority of Emily’s students were coming from work to class with no break in between. They would not have a chance to eat. So, Emily and her sister would make a large batch of soup at home and carry it to school every day to feed the students. 

At Emily’s Cafe, we keep the tradition alive by offering two soups a day for lunch. One of the most popular soups is Cheddar Broccoli.

Cheddar Broccoli Soup

• 12 oz butter
• 14 oz onions, diced
• 8 oz celery, diced
• 16 oz broccoli stems, chopped
• 8 oz mushrooms, chopped
• 9 oz flour

Directions

• Heat butter; add onion, celery, broccoli, mushrooms, flour.
• Cook for around 5 minutes.
• Add 1 quart hot milk.
• Puree the above ingredients in a blender.
  
  Place back into pot and add the following:
• 12 oz broccoli florets, small.
• 1 pound cheddar cheese, grated.
• 16 oz heavy cream, reheat soup and serve.