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Breakfast
Lunch
Dinner
Holidays
Dessert
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Ingredients
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4 tablespoons butter 1 medium white or yellow onion, diced 3–4 cloves garlic, pressed or finely minced 1 medium carrot, grated 4 tablespoons flour 4 cups chicken broth 2 cups low-fat milk 1 tablespoon Dijon mustard 1 teaspoon salt 1/2 teaspoon pepper 3–4 cups chopped broccoli (1 head of florets) 16oz cheddar cheese, grated 1/2 cup freshly grated Parmesan cheese
Method
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Melt butter in a large soup pot. Add onion, garlic, and carrot and sauté until softened and fragrant, 3-4 minutes. Add flour and stir constantly for 2 minutes. Slowly pour in broth while whisking (to avoid flour clumps) Add milk, Dijon, salt and pepper Bring mixture to a simmer and let cook 3-4 minutes gently stirring to thicken Add broccoli and continue simmering until broccoli is cooked about 5-10 mins Turn heat to low and mix in cheese until melted Use immersion blender or regular blender to smooth. Serve!
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