Broccoli & Cheddar Soup

By oldbklady

Ingredients

• 3 tbs butter, plus 2 tbs cold butter, cut into pieces
• 1 c. yellow onions or sliced leeks (white parts only, well rinsed)
• 1/2 tsp salt
• 1/4 tsp freshly ground white pepper
• Pinch nutmeg
• 1/2 tsp minced garlic
• 1/2 tsp chopped fresh thyme leaves
• 3 tbs flour
• 3 c. chicken broth
• 1 (16-oz) pkg frozen broccoli, thawed and separated
• 1/2 c. milk
• 1 1/4 c. shredded Cheddar
• Croutons, for garnish

Preparation

Step 1

In a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic and thyme cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes.

Remove the pot from the heat and puree with a hand-held immersion blender. (Alternatively, in batches, puree in a blender or food processor and return to the pot.)

Add the cream and bring to bare simmer to heat through. Add the cheese and cook over low heat, stirring, until melted. Add the remaining 2 tablespoons cold butter, stirring to blend.

Remove from the heat and ladle the soup into bowls. Sprinkle croutons over the top of the soup and serve immediately.