Ingredients

The following ingredients have 4 Servings
  • 1/2 cup (one stick) butter
  • 1/2 cup onion, (chopped)
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 3 cups fresh broccoli florets, (cut into bite sized pieces)
  • 1 tsp. chicken bouillon
  • 1 tsp. Kosher salt
  • 1/2 tsp. freshly ground black pepper
  • dash nutmeg
  • 1 cup heavy whipping cream
  • shredded cheddar, (for garnish, if desired)

Instruction

  • Melt butter in large pot or Dutch oven over medium-low heat. Add onion and saute, stirring often until translucent, about 5 minutes. Stir in flour and cook for 1 minute until flour is cooked but not brown, stirring constantly. 
  • Slowly add the milk, whisking constantly until incorporated. Increase heat and continue to stir until mixture is smooth and begins to thicken.
  • Stir in broccoli, chicken bouillon, salt, pepper and nutmeg. Bring to a boil and then reduce to a simmer for about 30 minutes until broccoli is tender. 
  • Use an immersion blender to puree the soup. Stir in the cream and continue to cook until heated through. Add salt and pepper to taste, if needed. Serve immediately.