Ingredients
4 cups chicken/vegetable stock
4 cups broccoli florets
2 garlic cloves, minced
1 tablespoon ground ginger
2 tablespoons butter
1 onion, chopped
1 large stalk celery, chopped
2 tablespoon all-purpose flour
¼ cup heavy cream or half-and-half
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
1 cup shredded sharp Cheddar cheese
Directions
- In a medium-sized cooking pot, add water and broccoli florets and bring to boil; reduce heat and cook for about 3 minutes. Drain
- In same pot, add one tablespoon butter. Once melted, add onions. Cook until softened
- Add garlic, ginger and stir well. Push mixture to side of pot
- Add other tablespoon of butter. Once melted, whisk in 2 tablespoons flour and let roux cook for a minute to prevent flour-y taste
- Slow whisk in stock until desired consistency
- Add ½ of cooked broccoli
- Add ¼ cup heavy cream and mix well
- Using blender (or immersion blender), puree until smooth. Pour back into pot and heat on low
- Stir in paprika and pepper
- Add cheese slowly (1/4 cup at a time), whisking well to make sure completely dissolved
- Add chopped broccoli, and heat through
- Adjust seasonings to taste
