Author Pam - For the Love of Cooking / Original by Damn Delicious
Equipment
Large Dutch oven
Ingredients
4tbspbutter
1smallyellow onion, diced
2celery stalks, diced
3cloves of garlic, minced
4tbspflour
2cupschicken broth (vegetable broth if you want it vegetarian)
2cupswhole milk
½cupheavy cream
16 ozbroccoli florets, chopped(about 2 1/2 cups)
¼cupshredded carrot(or 1 carrot, julienned)
2cupssharp cheddar, shredded
Sea salt and freshly cracked pepper, to taste
Instructions
Heat the butter in a large Dutch oven over medium heat.
Add the onion and celery then cook, stirring occasionally, until softened, about 4-5 minutes.
Add the minced garlic then cook, stirring constantly for 1 minute.
Whisk in the flour until lightly browned, about 2 minutes.
Very slowly whisk in the chicken broth, milk, and heavy cream. then cook, whisking constantly until well incorporated, about 2 minutes.
Add the broccoli and shredded carrot; stir until well combined. Bring to a near boil then reduce to simmer and cook until the broccoli is tender 8-10 minutes.
Puree some of the soup with an immersion blender, if desired.
Gradually add the shredded sharp cheddar while whisking, until completely melted. Taste and season with sea salt and freshly cracked pepper, to taste.