Broccoli Cheese Soup

 

Ingredients:

8 T. salted sweet cream butter

1 C. sweet yellow onion, finely chopped

1 T. fresh garlic, minced

⅓ C. all-purpose flour

2½ C. chicken broth

2 C. whole milk

1 C. heavy cream

3½ C. fresh broccoli florets

3½ C. fresh shredded extra sharp cheddar cheese, plus ¼ cup for optional garnish

½ C. parmesan cheese, shredded

1½ t. kosher salt

1 t. fresh cracked black pepper

Directions:

1. Using a 4-5 quart heavy-bottomed stockpot over medium-high heat, melt the butter.
2. Add the onion and cook uncovered for 4-5 minutes, or until the onion is softened and translucent, stirring constantly.
3. Lower the heat to medium-low and add the garlic. 
4. Cook for 1 minute, stirring constantly.
5. Add the flour, and cook for 1 minute, stirring constantly.
6. Whisk in the chicken broth, milk, and heavy cream. 
7. Continue to whisk to combine and break any lumps.
8. Lower the heat to low and allow the soup to begin to thicken and slightly bubble.
9. Add the broccoli. 
10. Continue to stir occasionally to keep the soup from scorching. 
11. Cook for 10-12 minutes, or until the broccoli softens.
12. Remove the soup from the heat. 
13. Stir in the grated sharp cheddar cheese and parmesan. 
14. Stir until the cheese is completely incorporated.