7 tablespoons eða 99 g unsalted butter (divided)

1 tablespoon eða 6 g olive oil

1 cup eða 150 g (1 onion) finely diced yellow onion

1-1/2 teaspoons eða 2 small minced garlic

3/4 teaspoon eða 1.7g paprika (1 like smoked)

3/4 teaspoon eða 1.7 g mustrad

1/8 teaspoon eða 0.5 g ground cayenne pepper

Salt and pepper

6 tablespoons eða 48 g flour

32 ounces eða 907 g vegetable broth

3 cups eða 720 g half and half

1 bay leaf (optional)

6 cups eða 540 g chopped broccoli (to bite-size pieces)

2 cups eða 260 g shredded carrots

12 ounces eða 340 g freshly shredded extra-sharp cheddar cheese (3-1/4 cups)

Hearty buttered bread (optional, or serve in bread bowls)

1. Heat 1 tablespoon butter and olive oil in a large pot over medium heat. Add diced onion and cook, stirring occasionally, until golden (3–5 minutes). Add garlic, paprika, mustard, cayenne, and pepper to taste (I add 1/2 teaspoon). Cook, stirring constantly, for 45 seconds to 1 minute until fragrant.
2. Add the remaining 6 tablespoons butter and melt. Whisk in flour and cook for 2 minutes, whisking constantly, until it thickens.
3. Gradually whisk in chicken broth. Once combined, slowly add half-and-half, whisking constantly. Reduce heat to medium-low, add bay leaf, and simmer for 15 minutes, whisking occasionally or until nicely thickened.
4. While the soup simmers, chop broccoli and shred cheese. Add broccoli and carrots to the soup.
5. Let the soup cook on low for 10–15 minutes, or until the broccoli is tender to your liking, stirring occasionally. Blend some of the soup for a smoother texture if desired, or leave it chunky. (I don’t blend it!)
6. Turn off the heat. Stir in cheese gradually, a handful at a time, until melted. Taste and adjust seasoning with salt as needed. (I’ll add 1/2 up to 1 teaspoon here!)
7. Enjoy immediately in bread bowls or with hearty buttered bread on the side for dipping.

Fyrir 6 manns