3small/medium heads of broccolistems removed and broccoli florets diced
½cupshredded carrots
1small sweet yellow onionminced
2garlic cloves. pressed
2cupschicken stock
2cupscheddar cheeseshredded (plus additional for garnish)
5tbspbutter
4tbspflour
3cupsBorden milkI used 2%
½tsp.ground nutmeg
½tsp.dried thyme
salt and white pepper to taste
breadtoasted for serving
Instructions
In a small skillet, melt 1 tbsp butter over medium heat. Add onions and garlic and saute until softened. Remove from heat.
In a large pot or double boiler, add remaining 4 tbsp butter. Melt over medium heat and whisk in flour to make a roux (mixture will clump).
Turn heat to medium low, slowly whisk in milk and chicken stock until smooth.
Bring to a simmer and add onions, carrots, and broccoli.
Stir, bringing back to a simmer, and cover and cook for 20 minutes until vegetables are tender.
Stir in cheese, nutmeg, thyme, salt, and pepper. Whisk until smooth and let simmer for a couple more minutes.
If you like a smooth soup without the chunky vegetables pour the soup into a food processor or blender and pulse for a few seconds until smooth. I like some texture to my soup so I added half my soup to a food processor and left half in the pot.
Serve warm topped with more shredded cheddar cheese and toasted bread on the side.