Ingredients:

  • 4 tbsp (57g) unsalted butter
  • 1 medium (150g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 1/3 cup (40g) all-purpose flour
  • 4 cups (950ml) chicken broth
  • 2 cups (480ml) whole milk
  • 5 cups (500g) fresh broccoli florets, chopped
  • 1 tsp (5g) salt
  • 1/2 tsp (3g) black pepper
  • 1/4 tsp (1g) ground nutmeg
  • 3 cups (340g) sharp cheddar cheese, freshly grated
  • 1 tbsp (15ml) lemon juice

Instructions:

  1. Melt the butter over medium heat. Add the diced onion and sauté until translucent (about 5 minutes). Stir in the minced garlic and cook for 30 seconds until fragrant.
  2. Whisk in the flour and cook for 2 minutes, stirring constantly, until the mixture smells slightly nutty and forms a golden paste. Note: This is your roux, the base for the thickness.
  3. Slowly whisk in the chicken broth and milk, ensuring no lumps remain.
  4. Add the chopped broccoli, salt, pepper, and nutmeg. Bring to a gentle simmer. Cover and cook for 12–15 minutes, until the broccoli is tender. Note: Avoid a rolling boil or you might scorch the milk.
  5. Turn the heat to low and stir in the lemon juice.
  6. Gradually add the freshly grated cheddar one handful at a time, stirring constantly until completely melted before adding the next batch.
  7. Remove from heat immediately once the soup is cohesive and glossy.