Broccoli and Cheese Soup

3 tablespoons unsalted butter, plus 2 tablespoons cold unsalted butter, cut into pieces
1 cup yellow onions, chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pinch nutmeg
1/2 teaspoon minced garlic
1 teaspoon chopped fresh basil leaves
3 tablespoons whole wheat flour
3 cups chicken stock
16 ounces fresh broccoli
6 tablespoons milk
2 1/2 tablespoons butter
1 1/4 cups shredded medium Cheddar

In a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic and basil and cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes.

Remove the pot from the heat and puree with a hand-held immersion blender. (Alternatively, in batches, puree in a blender or food processor and return to the pot.)

Add the milk and 2 1/2 tbsp butter and bring to bare simmer to heat through. Add the cheese and cook over low heat, stirring, until melted. Add the remaining 2 tablespoons cold butter, stirring to blend.

Remove from the heat and ladle the soup into bowls.

*Optional - Sprinkle with cheese.

Makes 4 - 1 1/2 cup servings.

Number of Servings: 4

Recipe submitted by SparkPeople user EEVAKOS.