Broccoli Cheddar Soup

Ingredients

• 1 large head or two small heads broccoli, chopped into florets and stems
• 1/4 cup unsalted butter
• 1/2 white onion, chopped
• 1 small carrot, peeled and grated
• 1/4 cup all-purpose flour
• 1 quart vegetable stock
• 2 cups whole milk
• 8 ounces cheddar cheese, grated
• 1 teaspoon salt
• 1/8 teaspoon fresh black pepper
• Bread, for serving

Directions

1. Fill a large pot with water, season it with a few generous pinches of salt, and bring it to a boil. Add the broccoli stalks and cook for 2 to 3 minutes, just until the broccoli turns vivid green and is tender enough for a fork while still keeping a little snap.
2. Drain the broccoli, then pull out about 1 cup of the florets and keep them aside for topping. Dry out the pot, set it over medium heat, and melt the butter. Add the onions and carrots, then cook, stirring often, until they soften, 4 to 5 minutes.
3. Stir the all-purpose flour into the vegetables; it will turn into a thick paste around them. Let it cook for 1 to 2 minutes so the vegetables are coated, then begin adding the vegetable stock slowly. Keep stirring the whole time as the stock goes in, which is your best defense against lumps.
4. When the stock is fully incorporated, bring the soup to a gentle simmer. Stir in the milk and the blanched broccoli, leaving out the florets you set aside for the topping. Let everything simmer over low heat for about 10 minutes.
5. Blend the soup with an immersion blender, or allow it to cool until it is no longer steaming and puree it in batches in a blender. If you are using a blender, give the soup a chance to cool a bit and do not fill the blender too high, because hot soup likes to make a mess.
6. Stir the grated cheese, salt, and pepper into the pureed soup over low heat until the cheese is melted. Taste and adjust with more salt and pepper if you want.
7. Spoon the soup into bowls and finish each one with the reserved broccoli and extra cheese on top. Serve with bread.