Broccoli Cheddar Soup

Directions

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   1. First you need to blanch the broccoli. Bring a large pot of salted water to boil. Drop the broccoli florets into the boiling water and cook for 2-3 minutes. Remove the broccoli from the water using a slotted spoon and place it into a large bowl of ice water to cool. Then remove it from the ice water and set aside.
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   2. Melt 2 tablespoons of butter in a sauce pan over medium heat. Add the carrots, onion and garlic and saute until almost tender. Set aside.
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   3. In a large pot, add the remaining butter over medium heat. Let the butter melt, then slowly whisk in the flour. Slowly pour in your half-and-half, vegetable broth and nutmeg while still whisking.
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   4. Cover the pot and simmer over medium-low for 20 minutes.
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   5. After 20 minutes, remove the lid and add in your broccoli, carrots, onions and garlic. Cover pot and simmer on low for an additional 20 minutes.
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   6. After simmering for the additional 20 minutes, use a potato masher, blender or immersion blender* to break up the broccoli until your soup reaches the consistence you like.
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   7. Mix in 1 cup of grated cheddar cheese and add salt and pepper to taste. Heat until the soup is smooth. Then, serve! Use your extra 1/2 cup of cheddar cheese to top soup with.
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   8. Enjoy.
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   *I don't have a potato masher, so I simply pour half of my soup into the blender and blend it until smooth. Then I pour it back into the pot and mix it all up.