It’s soup time. We enjoyed this with perogies and bacon.

Ingredients:

• 1 quart (4 cups) chicken broth
• 4 cups fresh broccoli florets, chopped (see stems below)
• 1 cup diced onions, diced small
• 1 cup diced carrots, diced small
• 1 cup diced broccoli stems, diced small
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup whole milk or half-and-half
• 8 ounces sharp cheddar cheese, freshly grated, room temperature
• 1/8 teaspoon garlic powder
• 1 teaspoon dried thyme
• Large pinch nutmeg (couple shakes)
• 1 bay leaf
• 1 teaspoon salt and pepper to taste

Directions:

1. In a large pot, melt butter over medium heat. Add onions and carrots. Season with salt & pepper. Cook until softened (5-7 minutes).
2. Sprinkle flour over vegetables and cook, stirring constantly, for 1 minute to make a roux.
3. Slowly whisk in chicken broth, scrapping bottom & stirring constantly to prevent lumps.
4. Add broccoli, garlic powder, thyme, nutmeg and bay leaf.
5. Reduce heat to low.
6. Bring to a simmer (not boiling) and cook until broccoli is tender (8-10 minutes).
7. Remove from heat, remove bay leaf.
8. Blend with stick blender to desired consistency
9. IMPORTANT CHEESE STEPS (these steps help ensure cheese won’t curdle)
   • Keep pot OFF heat
   • Stir in milk/half-and-half
   • Let mixture cool for 2-3 minutes (until it stops steaming actively)
   • Add cheese in small handfuls, stirring between additions until melted
   • Do not boil after adding cheese
10. Taste for seasoning

Additional tips to prevent curdling:

• Use full-fat cheese and dairy
• Let cheese come to room temperature before adding
• Never return the soup to a boil after adding cheese
• If needed, reheat gently over low heat, stirring frequently