CREAMY BROCCOLI AND CHEDDAR SOUP

Recipe tested and photo: Jody Bester

• 1 tablespoon melted butter
• ½ medium chopped onion
• ¼ cup melted butter
• ¼ cup cake flour
• 2½ cups full cream milk
• 4 cups chicken stock
• 500 g fresh or frozen broccoli florets
• 1 cup grated carrot
• salt and freshly grated pepper, to taste
• 230 g grated sharp cheddar cheese
• Melt butter in a large pot over medium-high heat, and sauté onion until soft, about 3 minutes.
• Add additional butter and flour, whisking for 3-5 minutes to create a roux.
• Whisk while adding the milk and chicken stock. Simmer for 20 minutes.
• Stir in the broccoli florets and grated carrot. Add salt, pepper and nutmeg. Simmer over low heat for 30-35 minutes.
• Remove soup from heat and pulse with an immersion blender until smooth. Or, puree the soup in batches in a food processor until smooth, adding mixture back to the pot.
• Return pot to low heat and stir in cheddar cheese. Simmer for 10 minutes, and serve.