If broccoli isn’t available, use cauliflower instead.
Boil or steam broccoli until tender. As broccoli cooks, melt butter in soup kettle. Saute shallots and garlic until tender. Sprinkle with flour and stir over low heat until blended. Add stock and continue stirring until mixture is smooth. Add cheese and stir until melted and smooth. Add broccoli and olives and heat slowly. Season with salt and pepper, if desired.