Trim and peel the broccoli stalks. Cut off 12 small florets. Coarsely chop the remaining broccoli (with the peeled stalks). Blanch the chopped broccoli and florets in boiling water for 2 minutes or until bright green. Drain and set aside.
Heat the oil in a medium saucepan over a medium heat. Add the onion and celery and sauté for 5 minutes or until soft. Whisk in the flour and cook for 1 minute. Pour in the stock and milk. Cook, stirring constantly, for 5 minutes or until the mixture simmers and thickens.
Add the blanched chopped broccoli, cheese, nutmeg and pepper to taste. Stir over a low heat for about 3 minutes or until the cheese melts and the soup is heated through; do not allow to boil. Serve garnished with the broccoli florets.
Some more ideas…
Tasty cheese and asparagus soup: Replace the broccoli with 500g asparagus spears, coarsely chopped. Use the asparagus tips as a garnish. The switch from broccoli to asparagus increases the folate content of the soup. Folate is beneficial because it helps protect against heart disease.
Tasty cheese, like all cheeses, is a very good source of calcium, a mineral that is vital for the development and maintenance of healthy bones and teeth.