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2 tbsp (30 mL) butter
1 cup (250 mL) onion, diced
1 cup (250 mL) leek, diced
1 cup (250 mL) celery, diced
1 cup (250 mL) carrots, diced
1 1/2 tsp (7.5 mL) dried rosemary
3 tbsp (45 mL) all-purpose flour
6 cups (1.5 L) milk, heated
2 cups (500 mL) broccoli, diced
3 cups (750 mL) baby spinach
1/2 cup (125 mL) Monterey Jack cheese, shredded
1/2 cup (125 mL) Cheddar cheese, shredded
Salt and pepper, to taste

1. In a heavy pot, melt butterover medium heat. Sauté onions, leek, celery, carrots and rosemary, until onions are translucent.
2. Stir in flour and sauté for 2 minutes. Add milk slowly, stirring well. Add broccoli and simmer uncovered for 10 minutes—do not allow to boil. Add salt and pepper to taste. Add spinach, stir until wilted and serve.
3. Sprinkle each bowlful with cheese.

Serves 4 to 6

For nutritional information for this recipe, see Dairy Goodness.

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