Broccoli Cheddar Soup

1Preparation

1. Cut the broccoli into small florets, and peel and finely dice the stem.
2. Grate the carrots and cheese, chop the onion and mince the garlic.

2Cooking

1. Melt the butter in a pot and cook the onion until soft and translucent without browning.

   🔥 medium heat⏱ 5 min timer
2. Add the garlic and flour and stir constantly until the raw flour taste is gone.

   🔥 medium heat⏱ 2 min timer
3. Whisk in the stock gradually so no lumps form, then the milk and cream.

   🔥 medium heat⏱ 3 min timer
4. Add the broccoli and carrot and simmer gently until the broccoli is tender and the soup has thickened.

   🔥 low heat⏱ 20 min timer
5. Blend part of the soup with a stick blender so it turns creamy while keeping some small pieces.

   ⏱ 2 min timer
6. Turn the heat to the lowest setting and stir in the cheese a handful at a time until melted, then the nutmeg, salt and pepper.

   🔥 low heat⏱ 3 min timer

3Serving

1. Ladle into bowls and sprinkle a little grated cheddar on top.
2. Serve with crusty bread or cornbread.

💡 Tips & common mistakes

• Common mistake: boiling the soup after adding the cheese, which makes it split and turn grainy and greasy. Once the cheese is in, only warm it — never boil.
• Don't overcook the broccoli, or it turns grey.
• Grate the cheese yourself — pre-grated cheese doesn't melt smoothly.

🔁 Substitutions

• Chicken stock can replace the vegetable stock, as many restaurants do.
• For a lighter soup, replace the cream with the same amount of milk.