8ouncessharp white cheddar cheesedon't use pre shredded
For sourdough croutons
1/2tablespoonbutter
1" thickslices sourdough bread
3tablespoonswhite cheddar cheese per slice
Instructions
In a four quart stock pot melt 4 tablespoons of butter over medium heat and add the celery carrots and onions.
Saute 5 minutes until just beginning to soften. Add the garlic and saute one minute more until fragrant.
Add the flour starting to coat all the vegetables. Cook over medium heat one minute to dissolve the raw flour flavor.
Add the warm chicken stock and half cup water and bring to a simmer over medium low heat stirring often. Cook 4 to 5 minutes, then add the broccoli florets.
Continue to simmer on low until the vegetables are completely tender about another 5 minutes. Add 1/2 teaspoon salt (taste yours first)and a pinch of nutmeg if using.
Carefully use an immersion blender or transfer half of the soup to a blender or food processor and blend until smooth. Return to the pot. If you don't have any of these tools, it's fine to leave it chunky.
Add the half and half and cheese and stir until melted.
Taste, and add another ½ teaspoon salt if needed. Serve warm with sourdough cheese croutons.
Make the croutons
Spread butter on one side of bread.
Top with cheese and broil until melted and golden brown.