Ingredients:
- 1/4 cup Unsalted Butter (57g)
- 1/2 Medium Yellow Onion, finely diced (100g)
- 1/4 cup All-Purpose Flour (30g)
- 2 cups Whole Milk (488g)
- 2 cups Half-and-Half (480g)
- 2 cups Low-Sodium Chicken or Vegetable Stock (480g)
- 1 lb Fresh Broccoli, chopped into small, bite-sized florets (450g)
- 1 cup Matchstick Carrots (110g)
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1/4 tsp Ground Nutmeg
- 1 tsp Dry Mustard Powder
- 1/8 tsp Cayenne Pepper
- 8 oz Extra Sharp Yellow Cheddar Cheese, freshly grated (225g)
Instructions:
- Melt the butter. Place a large heavy bottomed Dutch oven over medium heat and drop in the 1/4 cup of butter. Wait for it to sizzle and foam before moving to the next step.
- Sauté the aromatics. Add the finely diced yellow onions. Cook for 3-4 minutes, stirring occasionally, until they are translucent and fragrant but not browned.
- Create the roux. Whisk in the 1/4 cup of flour. Continue whisking for 1-2 minutes until the mixture looks like wet sand and smells slightly nutty. This removes the raw flour taste.
- Build the liquid base. Very slowly drizzle in the 2 cups of milk and 2 cups of half and half. Whisk vigorously during this process to ensure there are no lumps at the bottom of the pot.
- Incorporate the stock. Gradually pour in the 2 cups of chicken or vegetable stock while continuing to whisk.
- Season the soup. Add the salt, black pepper, nutmeg, mustard powder, and cayenne. Bring the mixture to a gentle simmer—look for small bubbles breaking the surface, not a rolling boil.
- Add the vegetables. Stir in the chopped broccoli florets and matchstick carrots. Reduce the heat to medium low and simmer uncovered.
- Cook until tender. Let the soup simmer for 15-20 minutes until the broccoli is soft and the liquid has noticeably thickened.
- Final cheese melt. Remove the pot from the heat. This is crucial! Gradually add the 8 oz of grated cheddar, one handful at a time, stirring constantly until the soup is glossy and the cheese is fully integrated.