Kicked Up Broccoli-Cheese Soup

By vealam

Ingredients

• 1/2 cup butter, melted
• 4 large shallots, finely chopped
• 1 teaspoon finely minced garlic
• 1/3 cup all-purpose flour
• 4 cups whole milk
• 2 cups chicken stock (has more flavor than broth)
• 1-1/2 cups heavy cream
• 1/8 teaspoon ground nutmeg
• 4 heaping cups broccoli florets
• 24 oz shredded pepper jack cheese
• 8 oz shredded extra sharp cheddar cheese, more for sprinkling on top
• 1 Tablespoon finely ground black pepper
• sliced green onion for garnish

Preparation

Step 1

In a large, heavy bottomed pot (I used a 7 quart Dutch Oven), melt butter over low heat. Add shallots and saute until soft, about 4-5 minutes. Add garlic, sauteing for 1 minute more, still over low heat.

Add flour and whisk in until fully incorporated. Slowly pour in milk, whisking away any lumps. Add chicken stock, cream and nutmeg, stirring until fully combined. Add broccoli. Cook for about 20-30 minutes or until broccoli is softened. Stir several times during cooking process so bottom of pan does not burn. Continue to cook over low heat. Once broccoli is softened, use a potato masher to mash the broccoli into smaller pieces. Add pepper jack and cheddar, stirring until melted. Stir in black pepper. Serve immediately.