Broccoli & Cheddar Soup

By RuthLouise

Ingredients

• 3 Tbsp unsalted butter and 2 Tbsp butter, cold cut
• 1 cup yellow onions, sliced into pieces
• 1/2 tsp salt
• 1/4 tsp ground white pepper
• pinch nutmeg
• 1/2 tsp minced garlic
• 1/2 tsp fresh thyme leaves
• 3 Tbsp all purpose flour
• 3 cups chicken stock or low sodium broth
• 1 16oz pkg frozen broccoli, thawed and separated
• 1/2 cup heavy cream
• 1 1/4 cups shredded med cheddar
• croutons

Preparation

Step 1

In medium pot, melt 3 Tbsp butter over med-high heat. Add onions, salt/pepper/nutmeg. Cook until soft (about 3 min).

Add garlic and thyme. Cook for about 20 seconds. Add flour and cook, stirring until well blended and smells fragrant (2 min). Slowly, add chicken stock; whisking constantly, bring to boil. Reduce heat and simmer about 5 min until thickened. Add broccoli and cook until tender (10 min)

Remove from heat and puree (in blender); return to pot. Add cream and bring to bare simmer to heat through. Add cheese and cook over low heat stirring until melted. Add remaining butter and blend. Heat through and serve.