Ingredients:

  • 4 Tablespoons Unsalted Butter, divided
  • 1 medium Yellow Onion, finely diced
  • 1 large Carrot, finely diced
  • 2 cloves Garlic, minced
  • 4 Tablespoons All-Purpose Flour (Plain Flour)
  • 4 cups Chicken or Vegetable Stock (Low Sodium), warmed
  • 2 cups Whole Milk or Half-and-Half (Full Cream)
  • 4 cups Fresh Broccoli (florets and peeled, diced stems)
  • 10 ounces Sharp Cheddar Cheese, freshly grated
  • Salt, to taste (start with 1 teaspoon)
  • ½ teaspoon White Pepper
  • ¼ teaspoon Ground Nutmeg
  • 1 teaspoon Dijon Mustard (Optional)

Instructions:

  1. Sauté Aromatics: Melt 2 Tbsp (28g) of butter in the pot over medium heat. Add the diced onion and carrot. Sauté gently for 8-10 minutes, until the onion is translucent and the carrots are softening. Add the minced garlic and cook for 1 minute until fragrant.
  2. Make the Roux: Push the vegetables to one side. Add the remaining 2 Tbsp (28g) of butter and melt it. Whisk in the 4 Tbsp (30g) of flour until a smooth paste forms (the roux). Cook the roux, stirring constantly, for 1–2 minutes to cook out the raw flour flavour (blond roux).
  3. Incorporate Liquid: Slowly and gradually, whisk the warm stock into the roux until smooth and lump-free. Then, slowly whisk in the room-temperature milk or cream.
  4. Thicken: Bring the mixture to a low simmer, stirring frequently. Allow to simmer gently for 5–8 minutes, until the liquid has thickened sufficiently to coat the back of a spoon.
  5. Add Broccoli: Add the diced broccoli stems and florets to the simmering soup base. Reduce the heat to low and simmer for 10–12 minutes, until the broccoli is tender-crisp.
  6. Optional Blend: If you prefer a smoother soup, use an immersion blender to partially blend about one-third of the soup, leaving some whole broccoli pieces for texture.
  7. Remove from Heat: Crucially, remove the pot from the heat source completely before adding the cheese. Allowing the soup to boil once the cheese is added will cause it to curdle.
  8. Melt the Cheese: Add the Dijon mustard, salt, white pepper, and nutmeg. Gradually add the freshly grated sharp cheddar cheese, stirring constantly with a spatula or wooden spoon until the cheese has fully melted and the soup is perfectly smooth and velvety. Do not rush this process.
  9. Taste and Serve: Taste the soup and adjust seasoning (salt levels) as needed. Serve immediately while piping hot.