Written by Robert J. Matthews
2 tablespoons butter 1 onion, diced 3 cloves garlic, minced 4 cups vegetable or chicken broth 4 cups broccoli florets
1/4 cup all-purpose flour 2 cups milk 1 1/2 cups shredded cheddar cheese 1/4 teaspoon nutmeg Salt and pepper to taste
In a large pot, melt the butter over medium heat. Add the onion and garlic and cook for 2-3 minutes until onions are translucent.
Add the vegetable or chicken broth and broccoli florets. Bring to a boil, then reduce heat and simmer for 5-6 minutes until broccoli is tender.
In a small bowl, whisk together the flour and milk until smooth. Pour into the pot with the broccoli and broth.
Stir continuously until soup starts to thicken, about 5 minutes. Reduce heat to low.
Add 1 cup of the cheddar cheese and the nutmeg. Season with salt and pepper to taste.
Continue cooking, stirring frequently, until cheese is melted and soup is thickened, about 5 more minutes.