Broccoli Cheddar Soup

Ingredients

• 4 tbsp butter
• 1 onion, diced
• 1/4 cup flour
• 3 cups chicken stock
• 2 cups whole milk
• 1 1/2 lbs broccoli, cut in small florets
• 1 carrot, grated
• 3 cups sharp cheddar, grated
• Pinch of nutmeg

Instructions

1. 1

   Cook the onion gently in the butter until translucent, then sprinkle over the flour and stir for two minutes to cook out the raw taste.

2. 2

   Whisk in the stock a little at a time so no lumps form, then add the milk and bring the pot to a slow simmer.

3. 3

   Add the broccoli and grated carrot and cook until the stems are tender but the florets still hold their shape, about fifteen minutes.

4. 4

   Blend about half the soup smooth and return it to the pot, which thickens the base without losing all the texture.

5. 5

   Turn off the heat before adding the cheddar in handfuls, stirring until melted, and finish with nutmeg, salt, and pepper.