Ingredients:

  • 4 tbsp unsalted butter
  • 1 medium onion, diced
  • 2 medium carrots, finely diced
  • 2 ribs celery, finely diced
  • 1/4 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 pinch ground nutmeg
  • 4 cups chicken broth
  • 4 cups fresh broccoli florets, chopped small
  • 1 cup heavy cream
  • 3 cups sharp cheddar cheese, freshly grated

Instructions:

  1. Melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until the onions are translucent and the vegetables have softened.
  2. Sprinkle the flour over the vegetables and whisk constantly for 2 minutes to cook out the raw flour taste. Slowly pour in the broth while whisking vigorously to eliminate lumps. Simmer for 5 minutes until slightly thickened.
  3. Stir in the broccoli florets, salt, pepper, and nutmeg. Reduce heat to medium-low and simmer for 10–12 minutes until broccoli is tender but vibrant green.
  4. Turn the heat to low or remove the pot from the burner. Stir in the heavy cream, then fold in the grated cheddar one handful at a time, stirring gently until completely melted and glossy.