Rabbit Cheddar Soup

1 - 3# rabbit
1/2 c diced onion
1/2 c diced celery
1/4 c butter
1/3 c flour
Salt and pepper to taste
3 c milk
1 10-ounce package frozen chopped spinach, thawed and drained
2 c shredded sharp cheddar cheese

Simmer rabbit in a large covered pan for about 2 hours. Remove, allow to cool slightly, and take meat from the bones. Measure out 2 cups of meat pieces, and store rest away for another meal. (be sure to save some for next week's recipe - haha)
Save about 1 1/2 cups of the cooking liquid. Sauté onion and celery in butter until tender. Stir in flour, salt and pepper. Add the milk and cooking broth, and cook and stir until it thickens and is bubbly. Stir in spinach and 2 c rabbit meat and cook until well heated. Stir in the cheese and stir until the cheese has melted. Serve immediately with fresh, crusty bread and butter.

Option: Substitute broccoli florets for the spinach.