Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 1 lb fresh broccoli florets, chopped into bite-sized pieces
  • 3 cups low-sodium chicken broth
  • 1 cup 2% milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/8 tsp ground nutmeg
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 tbsp fresh lemon juice

Instructions:

  1. Melt the butter in a pot over medium heat. Add the diced onion and sauté until translucent and fragrant, about 5 minutes.
  2. Stir in the minced garlic and cook for another 60 seconds until the aroma fills the kitchen.
  3. Whisk in the flour to create a light roux. Cook for 2 minutes, stirring constantly, until it smells slightly nutty but stays pale.
  4. Slowly pour in the broth and milk, whisking constantly to ensure no lumps form.
  5. Add the chopped broccoli, salt, pepper, and nutmeg. Bring to a gentle simmer, then reduce heat to low. Cover and cook for 15-20 minutes until the broccoli is fork tender.
  6. Use an immersion blender directly in the pot. Pulse the blender 3-4 times to blend about 30% of the broccoli to create a silky thickness while leaving most of the florets whole.
  7. Turn the heat to the lowest setting. Stir in the shredded cheddar cheese one handful at a time, stirring until the mixture is glossy.
  8. Remove from heat and stir in the lemon juice.