Ingredients:

  • 56g Unsalted butter
  • 150g Yellow onion, finely diced
  • 6g Garlic, minced
  • 32g All purpose flour
  • 5g Smoked paprika
  • 2.5g Dry mustard powder
  • 475ml Chicken stock, low sodium
  • 475ml Half and half
  • 450g Fresh broccoli, cut into bite-sized florets and stems peeled/diced
  • 100g Carrot, julienned or coarsely grated
  • 3g Kosher salt
  • 1g Black pepper, freshly cracked
  • 225g Sharp Cheddar cheese, freshly grated from the block
  • 25g Freshly grated Parmesan cheese

Instructions:

  1. Melt the 56g unsalted butter in your heavy pot over medium heat.
  2. Add the 150g diced yellow onion. Sauté for 5 minutes until the onions are translucent and fragrant.
  3. Add the 6g minced garlic and cook for just 60 seconds more, being careful not to let it brown.
  4. Sprinkle the 32g all purpose flour, 5g smoked paprika, and 2.5g dry mustard powder over the onions. Whisk constantly for 2 minutes until the mixture smells nutty and turns a light golden color.
  5. Slowly pour in the 475ml chicken stock, whisking vigorously to prevent lumps. Once smooth, stir in the 475ml half and half.
  6. Add the 450g broccoli (florets and stems) and the 100g grated carrot. Season with 3g salt and 1g pepper. Lower the heat to medium low and simmer gently for 12-15 minutes until the broccoli is tender when pierced with a fork.
  7. Turn off the heat entirely. Add the 225g grated cheddar and 25g parmesan in three small batches. Stir slowly until the cheese is fully melted and the soup is silky.