Cream of Broccoli Soup II

By sassy47

Ingredients

• 2 heaping cups broccoli florets
• 3 tablespoons butter
• 1 medium yellow onion – chopped
• Pinch nutmeg
• 1 large garlic clove – minced
• 3 tablespoons flour
• 4 cups low sodium chicken stock, low sodium vegetable stock or water
• 1/2 cup whole milk
• 1/2 cup shredded Cheddar cheese
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Preparation

Step 1

Melt 3 TBS butter in a heavy pan. Add the onion. Season with salt and nutmeg. Cook until softened, about 3 to 4 minutes.
Add the flour and mix well. Cook for 2 to 3 minutes, stirring constantly. Slowly whisk in the stock. Whisk the roux constantly until all lumps have disappeared. Bring to a soft simmer and simmer for 5 minutes until thickened. Add the broccoli and cook for about 10 minutes, until it is cooked through.
Blend the soup. If you have an immersion blender do it now. If you don’t, wait for it to cool a bit and blend in batches. Bring back to pot. Add the cream and the cheese. Stir until cheese is melted and soup is heated through. Taste for salt and adjust. Serve!