Ingredients

• 3 tablespoons unsalted butter
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 1/2 lbs broccoli (stalks peeled and cut into 1/2 inch slices, florets chopped into 1/2 inch pieces)
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 1/4 teaspoon ground nutmeg
• 3 cups shredded mild cheddar cheese (plus extra for garnish)
• salt
• cayenne pepper

Directions

1. Melt the butter in a big pot over medium heat.

2. Add in onion; cook until soft, about 5 minutes.

3. Add in garlic and cook until fragrant, about 30 seconds.

4. Add the broccoli stalks and cook until bright green and just beginning to soften, about 5 minutes.

5. Stir in the broth; increase heat to med-high and simmer until the stalks are tender, about 5 minutes.

6. Add the florets, cream, and nutmeg; simmer until the florets are tender, about 5 minutes.

7. Puree the soup in two batches in a blender until smooth; return to the pot, and bring to a simmer over medium heat.

8. Stir in the cheese until melted and season with salt and cayenne.

9. Serve, garnished with extra cheese (the soup can be refrigerated for up to 3 days; reheat over medium heat until hot, but do not boil or the cheese will separate).

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