Instructions

1. 1

   In a large pot or Dutch oven, melt butter and olive oil over medium heat. Add chopped onion and cook until softened and translucent, about 5-7 minutes.

2. 2

   Stir in minced garlic and cook for another minute until fragrant.

3. 3

   Sprinkle flour over softened onions and garlic. Stir continuously for 1-2 minutes to cook out raw flour taste.

4. 4

   Gradually whisk in chicken or vegetable broth, scraping bits from bottom of pot. Bring to gentle simmer.

5. 5

   Add broccoli florets and peeled chopped stems if using. Season with salt, pepper, and nutmeg. Cover and simmer for 10-12 minutes until broccoli is tender.

6. 6

   Remove pot from heat. Carefully blend soup using immersion blender until desired consistency is reached.

7. 7

   Stir in whole milk (or half-and-half) and heavy cream. Return pot to low heat and warm through for 2-3 minutes, stirring constantly. Do not boil.

8. 8

   Taste and adjust seasoning as needed.

9. 9

   Ladle into bowls and garnish with shredded cheddar, extra cream, croutons, or fresh herbs.

Used in this recipe: Immersion Blender · Enameled Dutch Oven (Amazon, affiliate links)