Creamy Broccoli Soup with Sharp Cheddar

What you need

• 4 tbsp butter
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 4 tbsp all-purpose flour
• 500 ml (2 cups) chicken stock
• 500 ml (2 cups) whole milk
• 1/2 tsp mustard powder
• 1 pinch cayenne pepper
• 1/4 tsp black pepper, freshly ground
• 450 g (1 lb) broccoli, cut into small florets, stalk peeled and diced
• 2 carrots, peeled and grated
• 170 g (6 oz) sharp cheddar, grated
• salt, to taste

Method

Restated from the original video

1. 1

   Set a large pot over medium heat and let the butter melt. Add the onion and cook until soft and translucent, 5-6 min.

2. 2

   Stir in the garlic and cook for 1 min.

3. 3

   Sprinkle in the flour and keep stirring until it smells toasty and turns pale golden, about 2 min.

4. 4

   Pour in the stock a little at a time, whisking out any lumps, and bring to a simmer. It will thicken within a minute or two.

5. 5

   Whisk in the milk, mustard powder, cayenne and pepper, and bring back to a gentle simmer.

6. 6

   Add the broccoli and carrots. Simmer, stirring often so nothing catches, until the broccoli is fully tender, 15-20 min.

7. 7

   For a thicker texture, blend about a third of the soup and stir it back in.

8. 8

   Turn the heat to low. Add the cheddar a handful at a time, stirring until each batch melts before adding more. Do not let the soup boil from here on.

9. 9

   Taste and add salt as needed, then serve hot.

Imported from budgetbytes.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.