Ingredients

The following ingredients have 4 Servings
  • 1/4 cup 1/2 a stick Butter
  • 1/4 cup Flour
  • 1/2 cup chopped Onions
  • 4 cups Milk
  • 2 cups Half and Half
  • 1/4 teaspoon Garlic Powder
  • 1/8 teaspoon Cayenne Pepper
  • 1/8 teaspoon Nutmeg
  • 2 - 3 cups Broccoli Florets
  • Salt and freshly ground Black Pepper (to taste)
  • 2 cups shredded Sharp Cheddar Cheese
  • 1 cup Monterey Jack Cheese

Instruction

  • Place butter in a medium pot.
  • Place over medium heat and melt butter.
  • When butter is hot, but not burnt, add onions. Cook, stirring, until translucent and fragrant, about 3 - 4 minutes.
  • Add flour. Whisk to combine. Cook for a minute or so.
  • Very slowly our in milk and half-and-half, whisking vigorously.
  • Add garlic powder, cayenne, nutmeg and broccoli florets.
  • Allow to heat to a simmer. Then cover and reduce heat to low. Simmer on low for 20 - 30 minutes or until broccoli is soft.
  • Using an immersion blender or regular blender, pulse soup until smooth, reserving a few broccoli florets for texture.
  • Return to pot and warm back to simmer.
  • Add cheese. Stir until melted and incorporated.
  • Taste. Add salt and pepper, to taste, if and as needed.
  • Serve in a bread bowl or with sliced french bread.