Broccoli and Cheese Soup with Croutons

By tlhoover

Ingredients

• 3 tablespoons unsalted butter, plus 2 tablespoons cold unsalted butter cut into pieces
• 1 cup yellow onions
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Pinch nutmeg
• 1/2 teaspoon minced garlic
• 1/2 teaspoon chopped fresh thyme leaves
• 3 tablespoons all-purpose flour
• 3 cups chicken broth
• 1 (16 oz) package frozen broccoli, thawed and separated
• 1/2 cup heavy cream
• 1 1/4 cup shredded medium cheddar
• Croutons for garnish

Preparation

Step 1

• In a medium pot, melt the 3 tablespoons of butter over medium-high heat
• Add the onions, salt, pepper and nutmeg and cook stirring until soft, 3 min
• Add the garlic and thyme and cook, stirring, until fragrant, about 20 seconds
• Add the flour and cook, stirring until the mixture is well blended and smells fragrant, about 2 min
• Slowly add the chicken stock, whisking constantly and bring mixture to a boil
• Reduce heat and simmer until thickened, about 5 min
• Add the broccoli and cook, stirring, until tender, about 10 min
• Remove the pot from the heat and puree with a hand held immersion blender or in batches with a food processor and return to the pot
• Add the cream and bring to a barely a simmer to heat through
• Add the cheese and cook over low heat, stirring, until melted
• Add the remaining 2 tablespoons of cold butter, stirring to blend
• Remove from heat and ladle the soup into bowls
• Sprinkle croutons over the top of the soup and serve immediately