Creamy Broccoli and Cheddar Soup

Serves 6

3 tablespoons unsalted butter

1 large onion , chopped

2 cloves garlic , chopped

1 ½ pounds broccoli , stems peels and sliced into 1/2-inch pieces, florets chopped into 1/2-inch pieces

4 cups low-sodium chicken broth

1 cup half and half or milk

¼ teaspoon ground nutmeg

3 cups shredded mild cheddar cheese shredded

Salt  

1. Melt butter in large pot over medium heat. Add onion and coo****il soft, about 5 minutes. Add garlic and coo****il fragrant, about 1 minute. Add broccoli stems and coo****il bright green and just beginning to soften, about 5 minutes. Stir in broth, increase heat to medium-high, and simmer until stems are tender, about 5 minutes. Add florets, cream, and nutmeg and simmer until florets are tender, about 5 minutes.

2. Puree soup in two batches in blender until smooth, return to pot, and bring to simmer over medium heat. Stir in cheddar until melted and season with salt . (Reheat over medium heat until hot, but do not boil or cheese will separate.)