4 tablespoons butter
½ yellow onion, diced
1 ½ to 2 cups broccoli florets
3 tablespoons flour
3 cups milk
¼ teaspoon nutmeg
½ teaspoon freshly ground black pepper
½ teaspoon salt
1 ½ cups shredded cheese (cheddar and/or jack)
In a saucepan, over medium heat, add butter and onions.
Cook onions for about 5 minutes until soft.
Stir in flour and cook for about 1 minute.
Next, add in milk.
Add in broccoli, nutmeg, black pepper and salt.
Cover and cook for about 20 minutes until broccoli is tender.
Stir in cheese until melted.
You may serve as is or puree soup in a blender and/or food processor. You may also use an immersion blender.
Top with extra shredded cheese if desired.
This recipe brought to you by Sophie in the Kitchen