Print Recipe
Ingredients
- 6 tablespoons unsalted butter
- 1 large yellow onion finely chopped
- 2 cloves garlic finely chopped
- kosher salt and freshly ground pepper
- 2 pounds broccoli florets with stems peeled and trimmed to 3 inches
- ¼ cup all-purpose flour
- 3 cups low-sodium chicken or vegetable broth
- 2 cups half and half
- 8 ounces very sharp cheddar grated, plus more for the top
- ¼ teaspoon freshly grated nutmeg
Instructions
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melt 3 tablespoons butter in a large heavy-bottomed pot over medium heat.
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add onion and garlic, and season with salt and pepper.
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cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes.
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add broccoli, and season with salt and pepper.
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cook, stirring occasionally, until broccoli is bright green and slightly tender, 8 to 10 minutes.
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using a large cooking spoon, transfer broccoli mixture to a medium bowl and set aside.
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heat remaining 3 tablespoons butter in the same pot over medium heat (don’t worry about any remaining broccoli bits).
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add flour and whisk constantly, cooking until the mixture has turned a pale golden brown, 2 to 3 minutes.
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gradually whisk in chicken broth until no lumps remain (it’ll thicken considerably at first), followed by half-and-half.
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bring to a simmer and stir in cheese, nutmeg and all but 1 cup of the reserved broccoli mixture.
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reduce heat to low and simmer until liquid has thickened and reduced by about 1/4 and the broccoli is completely tender, 25 to 30 minutes.
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using a hand blender, purée the soup to desired consistency. (some like to leave bits of broccoli in there. it is up to you how smooth or chunky the soup is.)
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alternatively, transfer to a blender and purée to desired consistency.
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season soup with salt and pepper, and divide among bowls.
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top with remaining 1 cup broccoli, more cheddar (if you like), and lots of freshly ground pepper.
