Broccoli Cheddar Soup

Method

1. 1
   • butter50 g
   • onion1
   • garlic3
   • carrot1

   Soften the vegetables — Melt the butter in a pot and soften the onion and grated carrot for 6 minutes, then add the garlic.

   ⏱6 min
2. 2
   • wheat flour3 tbsp
   • vegetable stock7 dl
   • milk3 dl

   Make the roux base — Stir in the flour and cook for 2 minutes, then gradually whisk in the stock and milk until smooth.

   ⏱2 min
3. 3
   • broccoli600 g

   Simmer the broccoli — Add the broccoli florets, season, and simmer for 15 minutes until very tender.

   ⏱15 min
4. 4

   Blend for texture — Blend about half the soup for a creamy but chunky texture, then return it to the pot.

5. 5
   • cheddar200 g
   • ground nutmeg¼ tsp

   Melt in the cheese — Over low heat, stir in most of the cheddar and the nutmeg until melted. Serve topped with the remaining cheese.