Broccoli cheddar soup

Name: Broccoli cheddar soup
Ingredients: 115 g Unsalted butter; 1 Large yellow onion (chopped); 2.5 g Salt; Few grinds Freshly ground black pepper; 3 Cloves of garlic, chopped; 30 g Wheat flour; 475 ml Whole milk; 475 ml Vegetable broth; 300 g Broccoli florets, chopped; 1 Large carrot, coursely grated; 2.5 g Dijon mustard; 225 g Cheddar cheese, freshly grated; A handful Croutons (optional)

Ingredients

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g · Unsalted butter
· Large yellow onion (chopped)
g · Salt
Few grinds · Freshly ground black pepper
· Cloves of garlic, chopped
g · Wheat flour
ml · Whole milk
ml · Vegetable broth
g · Broccoli florets, chopped
· Large carrot, coursely grated
g · Dijon mustard
g · Cheddar cheese, freshly grated
A handful · Croutons (optional)

Process

In a large pot over medium heat, melt the butter. Add the chopped onion, salt and freshly ground black pepper. Cook for about 5 minutes, stirring occasionally, until softened.
Add the chopped garlic and cook for 1 minute. Sprinkle in the flour and whisk continuously for 1–2 minutes, until lightly golden.
Slowly pour in the milk while whisking continuously to prevent lumps.
Add the vegetable broth, broccoli, carrot and Dijon mustard. Stir well, bring to a gentle simmer and cook for 15–20 minutes, until the broccoli is tender.
Reduce the heat to very low. Gradually stir in the grated cheddar, allowing each addition to melt before adding more.
Taste and adjust the salt and pepper. Serve warm with croutons, if desired.

Notes

Freshly grate the cheddar for a smoother texture.
Add the cheese over very low heat to help prevent the soup from becoming grainy.
Makes approximately 4 servings.