Broccoli Cheddar Soup

• 4 Tablespoons Unsalted Butter, Divided
• 1/2 cups Diced Yellow Onion
• 1 pound Broccoli, Chopped (including Upper Stems)
• 2 cups Vegetable Stock Or Chicken Stock
• 1 pinch Nutmeg
• 1 pinch Red Pepper Flakes
• 1/4 teaspoons Garlic Powder
• 3 Tablespoons All-purpose Flour
• 1 cup Half-and-half
• 1 cup Milk
• 8 ounces, weight Mild Cheddar Cheese
• 1 whole Salt And Pepper, to taste

1. Melt 2 tablespoons of butter on medium-low heat in a large pot or Dutch oven. Once melted add the onion and a pinch of salt and cook until tender, about 5 minutes.
2. Add the broccoli, vegetable stock, nutmeg, red pepper flakes and garlic powder to the pot. Bring to a boil and then simmer for 20 minutes.
3. As the broccoli cooks, make your roux by melting 2 tablespoons of butter in a medium saucepan over medium heat. Once melted, add flour and whisk constantly until the flour has turned a pale color, about 1 to 2 minutes. Keep watch as the roux will quickly turn dark and take on a different flavor. Add the half-and-half and the milk and allow to cook for 5 minutes, stirring occasionally. Remove from heat and add the cheese, stirring to combine. Set aside.
4. Using an immersion blender, or a regular blender, blend the broccoli mixture until you reach your desired thickness. Add the cheese mixture and salt and pepper to taste. If the soup is too creamy for your desired taste, simply add a bit of stock to thin it out.

unsalted butter, yellow onion, broccoli, vegetable stock, nutmeg, red pepper, ubc, allpurpose, milk, cheddar cheese, salt

Taken from tastykitchen.com/recipes/soups/broccoli-cheddar-soup-10/ (may not work)