Broccoli Cheddar Soup (Serves 4)

Method

1. 1

   Melt butter in a pot over medium heat. Add onion and cook until soft, 4–5 minutes.

2. 2

   Add garlic and cook 30 seconds, just until fragrant.

3. 3

   Stir in flour; cook 1 minute, stirring constantly to remove raw flour taste.

4. 4

   Slowly whisk in broth, then milk. Keep whisking until smooth.

5. 5

   Add broccoli and grated carrot. Simmer gently 12–15 minutes until broccoli is tender.

6. 6

   Blend 1–2 cups of soup (or use an immersion blender briefly) for a creamy texture.

7. 7

   Lower heat. Add cheddar in handfuls, stirring until melted and smooth.

8. 8

   Stir in Dijon, paprika, salt, and pepper. Do not boil after adding cheese.

9. 9

   Serve hot with extra cheddar on top.