Cream of Broccoli and Cheddar Soup
makes about 8 servings
1/2 C (1 Stick) butter
1 onion, diced
1/2 C all-purpose flour
4 C milk
2 C half-and-half
4 heads broccoli, cut into florets
pinch of nutmeg
kosher salt and freshly ground pepper, to taste
3 C shredded medium cheddar cheese
2 C chicken broth (or veggie broth)
1. Melt butter in a large pot over medium heat. Add onion and cook, stirring until translucent, about 5 minutes. Whisk flour into onions and cook until barely lightly browned, about a minute.
2. Gradually whisk in milk and half-and-half, and whisk constantly until everything is incorporated, about 2 minutes. Stir in broccoli, nutmeg, salt and pepper to taste. Do not turn up heat to speed up cooking process. It will burn, and your soup will be destroyed. Let it heat up slowly on low. It takes time – go eat a cookie or something.
3. Bring to a boil, reduce heat and simmer until broccoli is tender – about 30 minutes.
4. Stir in cheese a little at a time and stir until smooth and completely melted. Puree with an immersion blender. Stir in broth until heated through, about 2 minutes. Serve immediately.
recipe adapted from: damn delicious