Ingredients:

  • 1/4 cup unsalted butter (57g)
  • 0.5 medium yellow onion, finely diced (100g)
  • 1 stalk celery, thinly sliced (40g)
  • 1 large garlic clove, minced (3g)
  • 1/4 cup all-purpose flour (30g)
  • 2 cups whole milk (488g)
  • 2 cups half-and-half (484g)
  • 2 cups low-sodium chicken or vegetable broth (480g)
  • 1/4 tsp ground nutmeg (0.5g)
  • 1 lb fresh broccoli florets, chopped into small pieces (450g)
  • 1 cup matchstick carrots, roughly chopped (110g)
  • 8 oz extra sharp cheddar cheese, freshly grated (225g)
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Instructions:

  1. Melt the 1/4 cup butter in a large pot over medium heat. Note: Use a heavy pot to prevent the butter from browning too quickly.
  2. Sauté the onion and celery in the butter for 5 mins until the sweet, buttery perfume fills the kitchen and onions are translucent.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Whisk in the 1/4 cup flour and cook for 2 mins. Note: You are looking for a toasted, popcorn like scent which means the raw flour taste is gone.
  5. Slowly pour in the milk, half and half, and broth, whisking constantly to ensure no lumps form.
  6. Add the nutmeg, salt, and pepper, then bring the mixture to a gentle simmer.
  7. Fold in the 1 lb broccoli and 1 cup carrots. Note: Keep the broccoli pieces small for even cooking.
  8. Simmer for 20-25 mins uncovered until the broccoli is tender and the soup has thickened.
  9. Remove the pot from the heat. Note: This is the most important step to prevent graininess.
  10. Stir in the 8 oz grated cheddar one handful at a time, allowing each batch to melt until the soup is a glossy, golden yellow.