Ingredients:

  • Tbsp (56g) Unsalted Butter
  • medium Yellow Onion, finely diced
  • medium Carrot, finely diced or grated
  • stalks Celery, finely diced
  • cloves Garlic, minced
  • /4 cup (30g) All-Purpose Flour
  • cups Low Sodium Chicken or Vegetable Stock
  • cups Fresh Broccoli Florets
  • medium Russet Potato, peeled and diced (optional)
  • cup Heavy Cream (Double Cream)
  • /2 cup Milk (Whole or 2%)
  • cups Sharp Cheddar Cheese, freshly grated
  • Pinch of Ground Nutmeg
  • Salt to taste
  • Freshly Ground Black Pepper to taste

Instructions:

  1. Melt butter in a large, heavy-bottomed stockpot over medium heat. Add the diced onion, carrot, and celery. Sauté until softened, about 6-8 minutes.
  2. Stir in the minced garlic briefly (about 30 seconds). Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes to cook out the raw flour taste, forming a roux.
  3. Slowly whisk in the stock, ensuring no lumps form. Bring the mixture to a gentle simmer. Add the diced potato (if using). Simmer until the potatoes are nearly tender, about 10 minutes.
  4. Stir in the broccoli florets. Continue simmering until the broccoli is tender-crisp, about 5-7 minutes.
  5. Use an immersion blender to partially blend the soup (about 1/3 of the soup) for a smoother texture, leaving some texture intact.
  6. In a separate bowl, whisk together the heavy cream and milk. Add a ladleful of the hot soup base to the cream mixture to temper it, then pour the tempered cream back into the main pot. Heat gently on low—do not boil.
  7. Remove the pot completely from the heat source. Add the grated cheddar cheese in batches, stirring constantly until it is completely melted and incorporated, ensuring a velvety texture.
  8. Stir in a pinch of nutmeg. Taste the soup and adjust seasoning generously with salt and freshly ground black pepper. Serve immediately with crusty bread.