Ingredients:

  • 1/4 cup Unsalted Butter (57g)
  • 1/2 medium Yellow Onion, finely diced (75g)
  • 1/4 cup All-Purpose Flour (32g)
  • 2 cups Half-and-Half (480ml)
  • 2 cups Low-Sodium Chicken Stock (480ml)
  • 1/4 tsp Ground Nutmeg
  • 1/2 tsp Dry Mustard Powder
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 lb Fresh Broccoli florets, chopped small (450g)
  • 1 cup Matchstick Carrots (110g)
  • 1 stalk Celery, thinly sliced (40g)
  • 8 oz Sharp Cheddar Cheese, freshly grated (225g)

Instructions:

  1. Melt the butter over medium heat in a large Dutch oven. Add the diced onions and sliced celery. Sauté for 5 minutes until translucent and fragrant, ensuring they do not brown.
  2. Sprinkle the all-purpose flour over the buttery vegetables. Whisk constantly for 1 to 2 minutes to create a blond roux, cooking out the raw starch taste until it smells slightly nutty.
  3. Slowly whisk in the chicken stock and half-and-half, ensuring no lumps remain in the roux base.
  4. Add the chopped broccoli florets and matchstick carrots to the pot. Reduce heat to low and simmer for 15 minutes, or until the vegetables are tender.
  5. Remove the pot from the heat. Gradually stir in the freshly grated sharp cheddar cheese, whisking until the soup is smooth and the cheese is fully emulsified. Season with ground nutmeg, dry mustard, salt, and black pepper.