Ingredients:

  • 2 tbsp (28g) Unsalted butter
  • 1 medium (150g) Yellow onion, finely diced
  • 2 cloves (6g) Garlic, minced
  • 1 medium (100g) Celery stalk, sliced thin
  • 1.5 lbs (680g) Fresh broccoli, stems peeled and diced, florets chopped
  • 1 tsp (5g) Kosher salt
  • 1/2 tsp (2g) Freshly cracked black pepper
  • 1/4 tsp (1g) Ground nutmeg
  • 4 cups (960ml) Low-sodium chicken or vegetable stock
  • 1/2 cup (120ml) Heavy cream, room temperature
  • 1/2 cup (50g) Sharp white cheddar, freshly grated

Instructions:

  1. Melt the butter in your pot over medium heat until it starts to foam and sizzle.
  2. Add the onion and celery to the pot. Stir frequently to ensure they soften without taking on any brown color.
  3. Sauté for 5 minutes until the vegetables are translucent and fragrant.
  4. Stir in the garlic and cook for 1 minute until you smell that sharp, sweet aroma.
  5. Add the broccoli, salt, pepper, and nutmeg, stirring to coat the vegetables in the butter.
  6. Pour in the stock and increase the heat to bring the mixture to a gentle boil.
  7. Reduce heat and simmer for 15 minutes until the broccoli stems are tender when pierced with a fork.
  8. Blend the soup using an immersion blender until it is completely smooth and velvety.
  9. Stir in the heavy cream and cheddar until the cheese has melted and the soup is glossy.
  10. Taste and adjust seasoning with extra salt or pepper if needed before serving immediately.