Ingredients:

  • 1/4 cup unsalted butter
  • 1/2 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1/4 cup all purpose flour
  • 2 cups low sodium chicken broth
  • 2 cups whole milk
  • 1/2 tsp dry mustard powder
  • 1/4 tsp nutmeg
  • 1 lb fresh broccoli florets and diced stems
  • 1 cup carrots, julienned
  • 8 oz sharp yellow cheddar cheese, freshly grated
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Melt the butter. Place your pot over medium heat and add the 1/4 cup unsalted butter. Keep the heat moderate to avoid browning the butter too quickly.
  2. Sauté aromatics. Add the 1/2 diced onion. Cook 5 minutes until translucent and fragrant.
  3. Add garlic. Stir in the 2 cloves of minced garlic and cook for 1 minute until you smell the aroma.
  4. Construct the roux. Sprinkle the 1/4 cup flour over the butter and onions. Whisk constantly for 2 minutes. Look for the mixture to turn a pale golden color.
  5. Whisk in liquids. Gradually pour in the 2 cups of chicken broth and 2 cups of whole milk. Adding liquid slowly prevents lumps from forming.
  6. Season the base. Stir in the 1/2 tsp mustard powder and 1/4 tsp nutmeg.
  7. Add vegetables. Fold in the 1 lb of broccoli and 1 cup of julienned carrots.
  8. Simmer. Reduce heat to low. Cook for 15 minutes until broccoli is tender enough to be pierced by a fork.
  9. The Emulsion Finish. Remove the pot from the heat. Gradually stir in the 8 oz of grated cheddar. Whisk until the cheese is fully melted and the soup is silky.
  10. Final Seasoning. Stir in the 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust if necessary.