Broccoli soup worth burning yourself over

I went to Costco last week and I thought It was a great idea to buy a 18 cups size of broccoli florets. I have to admit sometimes I get too excited when I see a good deal. I get often stuck with insane quantity of one ingredient! I decided to use all this left over broccoli and make a soup worth burning your finger over (which is what happened) No more going to Tim Hortons! This wy you know it wasn't made out of a frozen container! Here is my broccoli soup.

Photo credit: http://www.flickr.com/photos/veganfeast/

Ingredients
- 8 cups broccoli
- 3 cups chicken stock
- 1 cup minced onion
- 1 cup minced celery
- 1 garlic clove, minced
- onion powder
- garlic powder
- sea salt
- 5 tablespoon butter
- 4 tablespoon flour
- 2 cups of 15% cream
- fresh ground pepper
- 1 cup grated Monterey jack

Recipe
1- Melt 2 tablespoon of butter and ad the onion, garlic and celery. Cook on medium heat until tender.
2- Add the chicken stock and the broccoli. Simmer on low-medium for 15 minutes.
3- In a separate pot, melt the remaining butter and add the flour. With a whisk or a mixing tool combine the butter and flour until smooth. This is called creating a roux. Add the cream and a pinch of onion and garlic powder.
4- Pulverize your broccoli with the help of a hand blended. When fully blended, add the cream and flour mix and pulse a few more times.
5- Place on the stove on low heat and slowly add the Monterey jack cheese mixing well in between until fully combined and smooth.
6- Add salt and pepper to taste.