Cream of Broccoli Soup with Cheddar

Ingredients

• tablespoon sunsalted butter
• large yellow onion, chopped
• clove sgarlic, smashed and peeled (see note)
• 3/4 pound sbroccoli, stems cut into 1/2-in (13-cm) piece s/florets cut into 1-in (2.5-cm) piece s, separated
• cup schicken broth
• cup water
• teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• cup heavy cream
• 1/4 teaspoon ground nutmeg
• cup sshredded good-quality medium or sharp Cheddar cheese, such as Cabot (from one 8-oz block)

Instructions

1. Melt the butter in a large pot or Dutch oven over medium heat.
2. Add the onion and garlic and cook until soft, 4 to 5 minutes; do not brown.
3. Add the broccoli stems, broth, water, salt, and pepper.
4. Bring to a boil and cook over medium high heat until the stems are partially cooked, about 10 minutes.
5. Stir in the broccoli florets, cream, and nutmeg, and continue cooking until the florets are tender, about 5 minutes.
6. Using a hand held immersion blender, purée the soup until completely smooth. (Alternatively, cool the soup slightly and use a blender to purée in batches.
7. Be sure to remove the center knob on the blender and cover with a dishtowel to avoid splatters.) Add 1½ cups (170 g) of the cheese and stir until melted.
8. Taste and adjust seasoning with salt and pepper.
9. Ladle the soup into bowls and sprinkle with the remaining cheese.

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