← Nouns Cooking · Soup Pot

Ingredients

• 50 g Butter
• 1 Onion, finely chopped
• 3 cloves Garlic, chopped
• 30 g plain flour
• 500 ml whole milk
• 500 ml vegetable stock
• 400 g Broccoli, cut into small florets
• 1 Carrot, grated
• ½ tsp Dijon mustard
• 1 pinch Nutmeg
• 200 g mature cheddar, grated
• Salt
• Black pepper

Method

1. Melt the butter in a large pot over medium heat and cook the onion for 5 min, until soft. Add the garlic for 1 minute.
2. Sprinkle in the flour and stir for 1 minute so it loses its raw taste.
3. Whisk in the milk a little at a time, then the stock, so there are no lumps. Bring to a gentle simmer, stirring.
4. Add the broccoli and carrot and simmer for 15–20 min, until the broccoli is tender. Stir often so nothing catches on the bottom.
5. Blend about a third of the soup to thicken it, or mash a little with a potato masher. Stir in the mustard and nutmeg.
6. Take the pot off the heat and stir in the cheddar a handful at a time until melted. Do not let it boil again or the cheese can turn grainy. Season and serve.

Tips

• Grate your own cheese; pre-grated cheese has anti-caking powder that stops it melting smoothly.

Sources

Written in our own words after cross-checking these recipes:

Once Upon a Chef Love and Lemons