Broccoli Cheddar Soup
Ingredients:
4 tablespoons unsalted butter
1 medium onion, finely chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
3 cups chicken or vegetable broth
2 cups milk (whole milk or 2% works best)
1 cup heavy cream
4 cups fresh broccoli florets (about 1 large head)
2 cups shredded sharp cheddar cheese
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
1/4 teaspoon ground nutmeg (optional, for added depth of flavor)
1/2 teaspoon Dijon mustard (optional, for a hint of tanginess)
Instructions:
1. Prepare the Base:
In a large pot or Dutch oven, melt the butter over medium heat.
Add the chopped onion and cook until softened and translucent, about 5 minutes.
Add the minced garlic and cook for an additional 1 minute, until fragrant.
2. Make the Roux:
Stir in the flour and cook, stirring constantly, for about 2 minutes to create a roux. This will help thicken the soup.
3. Add Liquids:
Gradually whisk in the chicken or vegetable broth, making sure to eliminate any lumps from the flour.
Add the milk and heavy cream, stirring continuously.
4. Cook the Broccoli:
Bring the mixture to a gentle simmer. Add the broccoli florets.
Simmer for about 15-20 minutes, or until the broccoli is tender and easily pierced with a fork.
5. Blend the Soup:
Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, you can carefully transfer the soup in batches to a blender. Be sure to allow it to cool slightly before blending, and blend in small batches to avoid splattering.
6. Add Cheese and Seasonings:
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