Your vegetables called. They want more cheese. Be sure to serve it up with some crusty bread for dipping!Â
Ingredients:
- 1/2 cup butter
- 1Â whole onion, diced
- 1/3 cup flour
- 1 cup chicken broth, more if needed
- 4 cups whole milk
- 2 cups half-and-half
- 1Â pinch nutmeg
- 4Â heads broccoli, cut into florets
- Dash of salt, plus more as needed
- Freshly ground black pepper, to taste
- 2-3 cups grated cheese (mild cheddar, sharp cheddar, jack, etc.)
Directions:
- In a large pot, melt the butter over medium heat, then add the onion. Cook the onion for 3 to 4 minutes, then sprinkle the flour over top. Stir to combine and cook for 1 minute.
- Pour in the milk and half-and-half ( or heavy cream).Â
- Add the nutmeg, then add the broccoli, and a dash of salt.
- Cover and reduce the heat to low. Simmer until the broccoli is tender, 10 to 30 minutes.
- Stir in the cheese and allow to melt.Â
- Taste seasonings and adjust if needed.Â
- Serve as is, or mash it with a potato masher to break up the broccoli a bit, or transfer to a blender in 2 batches and puree completely. (If you puree it in a blender, return it to the heat and allow to heat up).Â
- Add additional chicken broth if needed for thinning.Â
- Season with black pepper if desired. Enjoy!
