Week of February 27th-March 3rd 2017
• 5 tablespoons butter, divided
• 1 yellow onion, chopped
• 1 to 2 garlic cloves, finely chopped
• 3 carrots, sliced into thin rounds
• pinch salt
• 1/4 cup flour
• 2 cups milk
• 2 cups chicken broth
• 1 bay leaf
• 1 bag (16-ounces) frozen broccoli florets, thawed
• salt and fresh ground pepper, to taste
• 1/8 teaspoon paprika
• 1/4 teaspoon nutmeg
• 8 ounces shredded cheddar cheese
Melt 2 tablespoons butter in a large saucepan or soup pot. Add onion, garlic, carrots, and pinch of salt; cook over medium-low heat for 5 minutes. Add the rest of the butter and melt. Whisk in flour; whisk until incorporated. Slowly add milk and continue to whisk until everything is well combined and there are no clumps. Whisk in chicken broth, add bay leaf, and turn up heat to high; bring soup to a boil. Add the broccoli florets, season with salt and pepper, and cook over medium heat for 20 minutes. Pour batches of soup into a blender or a food processor, and puree. Return soup to the soup-pot; continue to cook over low heat and add the grated cheese; stir until melted and completely combined. Stir in the paprika and nutmeg. Remove from heat. Taste for seasoning and adjust accordingly.