Ingredients:

  • 4 tbsp Unsalted Butter
  • 1 small Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 large Carrot, grated
  • 1/4 cup All-Purpose Flour
  • 2 cups Low-Sodium Chicken Broth
  • 2 cups Half-and-Half
  • 1/4 tsp Ground Nutmeg
  • 1/2 tsp Dry Mustard Powder
  • 1 lb Fresh Broccoli, florets cut small and stems peeled/diced
  • 8 oz Extra-Sharp Cheddar Cheese, freshly grated
  • 0.5 tsp Kosher Salt
  • 0.25 tsp Freshly Cracked Black Pepper

Instructions:

  1. In a large Dutch oven over medium heat, melt the butter. Add the diced onion and grated carrots. Sauté for 5 minutes until the onions are translucent and carrots have softened. Stir in the garlic and cook for 1 minute until fragrant.
  2. Sprinkle the flour over the sautéed vegetables. Whisk constantly for 2 minutes to cook out the raw flour taste without browning the roux.
  3. Slowly pour in the chicken broth and half-and-half while whisking continuously to prevent lumps. Add the diced broccoli stems, nutmeg, and mustard powder.
  4. Bring the mixture to a gentle simmer. Add the broccoli florets, cover, and cook for 15 minutes until the broccoli is fork-tender.
  5. Reduce heat to the lowest setting or remove from burner. Add the grated cheddar one handful at a time, stirring in a figure-eight motion until fully melted. Season with salt and pepper to taste.