Broccoli Cheddar Soup
Why we love it:
- 1⁄2 Yellow Onion
- 2 cloves Garlic
- 1⁄4 cup Unsalted Butter
- 1⁄4 cup Flour
- 2 cups Half & Half
- 21⁄2 cups Stock (chicken or vegetable)
- 3⁄4 pound Broccoli (about 4 cups, use lots of stalk!)
- 1 Carrot (small dice)
- 1 teaspoon Kosher Salt (possibly more to taste)
- 1⁄2 teaspoon Black Pepper
- 1⁄4 teaspoon Nutmeg
- 8 ounces Cheddar Cheese (sharp variety - about 2 cups grated)
1. ONION + ROUX
Dice the onion; mince the garlic. Melt the ¼ cup butter and sauté the onions in it until soft, about 3 minutes. Sprinkle the flour over the mixture and whisk well. Cook and whisk constantly over medium heat for 1 minute. Slowly stream in the half & half and stock while whisking.
Chop the broccoli florets and stalks. Dice the carrot. Add both and bring to a simmer. Cook over low heat for 15 - 20 minutes or until the broccoli and carrots are tender.
Taste and adjust seasoning with salt, pepper and nutmeg. You can leave the soup chunky, mash with a potato masher in the pot, or blend 1 - 2 cups of the soup and stir it back in for a smoother soup.
Turn off the heat and slowly add the cheese; stir well after each handful added.
Ladle into deep bowls and serve with crusty bread. Leftovers are best heated slowly on the stovetop - or microwaved in bursts while stopping often to stir.