Ingredients

The following ingredients have 8 Servings
  • 5 tablespoons butter
  • ½ medium yellow onion, peeled and diced
  • 1 cup matchstick carrots, roughly chopped
  • 5 cups broccoli florets, cut into bite-sized pieces (about 1 medium head)
  • 3-4 cloves garlic, peeled and minced
  • 1 ½-2 teaspoons coarse salt
  • 1 teaspoon dried mustard powder
  • ½ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper
  • 5 tablespoons all-purpose flour
  • 4 cups unsalted chicken or vegetable stock
  • 1 cup milk (of choice)
  • Juice of ½ medium lemon
  • Splash Worcestershire sauce
  • 2 cups mild and/or sharp cheddar, shredded

Instruction

  • Heat the butter in a Dutch oven or stock pot to medium. Once melted, add the onion and carrot and sauté 4-5 minutes, until soft. Stir in the broccoli and place the lid on the pot to steam, stirring occasionally, for about 6-7 minutes or until broccoli is mostly soft. If the pan is dry, add a bit more butter or oil.
  • Stir in the garlic, salt, mustard powder, black pepper and cayenne and saute 30-60 seconds or until fragrant. Stir in the flour.
  • Turn the heat to medium-high, pour in the stock and bring to a simmer, stirring frequently. Reduce the heat to medium-low and cook 8-10 minutes or until the soup has thickened. Stir in milk and simmer 4-5 more minutes.
  • Remove the pot from the heat and stir in the lemon juice, Worcestershire sauce and cheddar cheese until melted. Taste and adjust the seasoning, if necessary.
  • Serve the soup in bowls with more shredded cheese. Garnish with chopped bacon and green onion, if desired.