Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 lb fresh broccoli florets, chopped small
  • 2 tbsp all-purpose flour
  • 2 cups low sodium chicken stock
  • 1.5 cups whole milk
  • 0.5 cup heavy cream
  • 0.5 tsp salt
  • 0.25 tsp ground nutmeg
  • 0.25 tsp black pepper
  • 2 tbsp lemon juice

Instructions:

  1. Melt the butter over medium heat. Add the diced onion and cook for 3–5 minutes until translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
  2. Sprinkle the flour over the butter and onions. Whisk constantly for 1–2 minutes until the mixture smells nutty and looks like a pale paste. Slowly pour in the stock while whisking vigorously to ensure no lumps form.
  3. Add the broccoli florets. Bring the soup to a gentle simmer, then lower the heat, cover, and cook for 8–10 minutes until the broccoli is fork-tender.
  4. Stir in the milk, heavy cream, salt, pepper, and nutmeg. Once heated through, use an immersion blender to blend until the desired consistency is reached. Stir in lemon juice at the very end.