ingredients

• 1 large yellow onion, finely chopped
• 2 cloves garlic, finely chopped
• kosher salt and freshly ground pepper
• 2 lbs broccoli, florets with stems peeled and trimmed to 3 inches
• 1/4 cup flour
• 2 cups milk
• 3 cups chicken or vegetable stock
• 8oz very sharp cheddar
• Olive oil

instructions

1. Heat 1 tablespoon olive oil in a large heavy-bottomed pot over medium heat. Add onion and garlic, and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes.
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2. Add broccoli, and season with salt and pepper. Cook, stirring occasionally, until broccoli is bright green and slightly tender, 8 to 10 minutes. Using a large cooking spoon, transfer broccoli mixture to a medium bowl and set aside.
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3. Heat remaining 3 tablespoons olive oil in the same pot over medium heat (don’t worry about any remaining broccoli bits). Add flour and whisk constantly, cooking until the mixture has turned a pale golden brown, 2 to 3 minutes.
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4. Gradually whisk in chicken broth until no lumps remain (it’ll thicken considerably at first), followed by milk. Bring to a simmer for a few minutes and then stir in cheese and the reserved broccoli mixture.
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5. Reduce heat to low and simmer until liquid has thickened and reduced by about 1/4 and the broccoli is completely tender, 25 to 30 minutes.
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6. Using a hand blender, purée the soup to desired consistency. (Some like to leave bits of broccoli in there. It is up to you how smooth or chunky the soup is.) Alternatively, transfer to a blender and purée to desired consistency.
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7. Season soup with salt and pepper, and divide among bowls. Top with remaining 1 cup broccoli, more Cheddar (if you like), and lots of freshly ground pepper.

Adapted from https://cooking.nytimes.com/recipes/1019106-broccoli-and-cheddar-soup