Broccoli and Cheese Soup
  1. put broth/stock in a small pot and heat until warm
  2. Melt 3 tbsp butter in a large pot over medium/low heat. Add onion and garlic, salt & pepper to taste. Cook, stirring occasionally until onon is softened and translucent – 10 minutes
  3. add broccoli to onion/garlic, and season with salt & pepper. Cook ,stirring occasionally, until brocfoli is bright green and just tender – 10 minutes. transfer broccoli & onion mixture to bowl
  4. Melt remaining 3 tbsp butter – slowly add flour while whisking – cook until mixture has turned pale golden brown – 2 to 3 minutes
  5. slowly ladle about half of the broth/stock into roux, whisking constantly
  6. add cheese & nutmeg – whisking constantly – when fully incorporated, add milk and the rest of the stock
  7. add potatoes, broccoli mix – simmer until potatoes & broccoli are really tender (30 minutes) – blend with stick blender, and reduce until desired thickness – salt & pepper to taste
Recipe Notes

The end result was a very forward broccoli flavor with a touch of cheese in the background.

I used 1.25 qt of a chicken broth I made for a Chinese dish (whole chicken, ginger, scallion, peppercorns) – I think it was far better than store-bought stock/broth and had a subtle ginger flavor.