Ingredients:

  • 1/4 cup (57g) Unsalted Butter
  • 1/2 large White Onion, finely diced
  • 1 cup (125g) Carrots, julienned or shredded
  • 2 cloves Garlic, minced
  • 1/4 cup (32g) All-purpose Flour
  • 2 cups (480ml) Low-sodium Chicken Broth
  • 2 cups (480ml) Half-and-half
  • 1/2 tsp Dry Mustard powder
  • 1/4 tsp Ground Nutmeg
  • 1 lb (450g) Fresh Broccoli, cut into bite-sized florets
  • 8 oz (225g) Sharp Cheddar Cheese, freshly grated
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper

Instructions:

  1. Melt the butter in a large Dutch oven over medium heat. Add the diced onions and shredded carrots. Sauté for 3-5 minutes until the onions are translucent and the carrots have softened. Stir in the garlic for the last 60 seconds.
  2. Whisk in the flour and cook for 2 minutes to toast the flour and remove the raw taste. Gradually pour in the broth and half-and-half while whisking constantly to ensure a smooth, lump-free base. Stir in the dry mustard and nutmeg.
  3. Add the broccoli florets and stems. Reduce the heat to low, cover, and simmer for 15 minutes until the broccoli is fork-tender.
  4. Remove the pot from the heat. Stir in the freshly grated cheddar cheese one handful at a time until completely melted and smooth. Season with salt and black pepper to taste.