- 3 tbsp unsalted butter
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 1 1/2 lbs broccoli, stalks peeled and cut into 1/2 inch slices, florets chopped into 1/2 inch pieces
- 4 cups chicken broth or vegetable broth
- 1 cup heavy cream
- 1/4 tsp ground nutmeg
- 3 cups shredded mild cheddar cheese, plus extra for garnish
- salt
- pinch cayenne pepper
- 1/4 cup toasted, pepitas seeds
- 2 spoonfuls homemade or store bought croutons
Melt the butter in a large pot over medium heat. Add the onions and cook until soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add broccoli stalks and cook until bright green and just beginning to soften, about 5 minutes. Stir in the broth, increase the heat to medium-high, and simmer until the stalks are tender, about 5 minutes. Add the florets, cream, and nutmeg and simmer until florets are tender, about 5 minutes. Meanwhile, in a dry skillet on medium heat toast the pepitas for about 2-4 minutes.Puree the soup in batches in a blender, or use an immersion blender to blend the soup right in the pot. Then bring the soup back to a simmer.Slowly add the cheese and melt it into the soup and season with salt and the pinch of cayenne pepper. Serve and garnish with pepitas seeds, croutons, and extra cheese. The soup can be refrigerated for up to 3 days. Reheat over medium heat until hot, but do not boil or the cheese will separate.HAPPY EATING!!
