Broccoli cheddar soup

Ingredients:

• 4 cups (960ml) chicken or vegetable broth
• 1 tablespoon (14g) unsalted butter
• 1 tablespoon (15ml) olive oil
• 1 medium onion (150g), diced
• 2 cloves garlic (10g), minced
• 4 cups (240g) broccoli florets
• 1 medium carrot (60g), grated
• 2 cups (240ml) whole milk
• 2 cups (200g) sharp cheddar cheese, grated
• Salt and pepper to taste
• 1/4 teaspoon (1g) ground nutmeg

Instructions:

1. In a large pot, melt the butter with the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and cook for another 1 minute, stirring frequently to prevent burning.
3. Pour in the chicken or vegetable broth and bring to a simmer. Add the broccoli florets and grated carrot, then cover and cook for about 10 minutes, or until the broccoli is tender.
4. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth.
5. Return the pureed soup to the pot over medium heat. Stir in the whole milk and bring the mixture to a gentle simmer.
6. Gradually add the grated cheddar cheese, stirring constantly until melted and the soup is creamy.
7. Season the soup with salt, pepper, and ground nutmeg to taste. Adjust the seasoning as necessary.
8. Remove the pot from heat and let the soup cool slightly before serving.
9. Ladle the soup into bowls and garnish with additional grated cheddar cheese or a sprinkle of nutmeg if desired.

Notes:

For added depth of flavor, use a mix of sharp cheddar and mild cheddar cheese. This soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Serve with crusty bread or a side salad for a complete meal.