Broccoli Cheddar Soup

• 6 tablespoons unsalted butter

• 1 large yellow onion, finely chopped

• 2 cloves garlic, finely chopped

• Kosher salt and freshly ground pepper

• 2 pounds broccoli, florets with stems peeled and trimmed to 3 inches

• ¼ cup all-purpose flour

• 3 cups low-sodium chicken or vegetable broth

• 2 cups half-and-half

• 8 ounces very sharp Cheddar, grated, plus more for the top

• ¼ teaspoon freshly grated nutmeg

1. Melt 3 tbsp butter in a large pot and cook garlic and onion for a few minutes.

2. Stir in broccoli and cook until bright green

3. Remove broccoli from pot

4. Melt remaining butter and stir in flour

5. Stir in chicken stock and mix with flour

6. Mix in half and half or milk

7. Stir in cheese, nutmeg and 1 cup broccoli

8. Simmer 25-30 minutes

9. Blend with hand immersion blender

10. Serve and top with broccoli and extra cheddar

recipe from NYTIMES