Broccoli Cheddar Soup
Serve 6-8
- 4 Tablespoons unsalted butter
- 1/2 lb. broccoli, chopped into bite size pieces (use most of the stem too)
- 1 carrot, peeled and diced
- 1 small onion, diced
- 1/4 cup all purpose flour
- Generous pinch of cayenne pepper
- Generous pinch of grated nutmeg
- 2 cups whole milk
- 2 cups chicken or vegetable broth
- 8 ounces sharp cheddar, grated
Melt the butter and sauté the onion, broccoli and carrots in the butter until soft. Season with salt and pepper. Sprinkle the flour, cayenne and nutmeg over the mixture. Cook and stir over medium heat for 1-2 minutes.The flour will coat the onion and will get a little toasty.
Slowly whisk in the milk, stirring constantly to prevent lumps from forming. Stir in the broth. Bring the mixture to simmer, reduce heat and cook until the soup has thickened.
Turn the heat off, and stir in the cheese little by little. Taste and adjust seasoning.
Optional: Transfer about half of the soup to a blender and puree, add back to the soup for a creamier soup
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