Broccoli Cheddar Soup

serves 6     multiply recipehalfone and a halfdoubletriplequadruplequintuple

• Ingredients
• unsalted butter
• 1 onion
• garlic
• flour
• half-and-half
• chicken broth
• 1 bay leaf
• salt
• pepper
• broccoli
• carrots
• sharp cheddar
• flour
• broccoli
• Recipe
• Melt in a large, heavy pot over medium heat:
• 4 tbsps unsalted butter (56g)
• Add, and cook until tender (about 3-5 minutes):
• 1 onion, chopped small
• 1 tsp garlic, minced
• Stir in and cook until golden (3-4 minutes):
• ¹/₄ cup flour (32g)
• Gradually whisk in, until smooth:
• 1 cup half-and-half
• Add, and bring to a simmer:
• 4 cups chicken broth
• 1 bay leaf
• 1 tsp salt, to taste
• ¹/₂ tsp pepper, to taste
• Reduce the heat to medium-low and cook, uncovered, stirring occasionally, until slightly thickened (about 10 minutes). Add, and simmer until tender (about 15-20 minutes):
• 4 cups broccoli, florets, chopped small
• 1 cup carrot, chopped tiny
• Discard the bay leaf and adjust seasoning if needed, erring on the scant side with salt because cheese will be added. Puree the soup to desired texture with an immersion blended. Return to the stove and add:
• 2¹/₂ cups sharp cheddar, grated
• ¹/₄ cup flour (32g)
• Whisk until melted, about 1 minute. Serve in bowls.
• 4 cups broccoli, florets, chopped small