Superbowl Broccoli and Cheddar Soup

Cooking Instructions

In a large soup pot, saute onion in olive oil until translucent, about five minutes. Then add broccoli and stock. Cover and cook until tender.

While the veggies are cooking, in a smaller pot, melt butter over medium heat. Sprinkle flour over the butter and mix with whisk until they are incorporated and the flour starts to brown a little. Then slowly add the milk in stages, whisking to prevent lumps. When all milk is incorporated turn heat down to low and add the cheese in batches, whisking as it melts in. When all the cheese is incorporated, turn off heat.

Veggies should be tender by now. Puree with an immersion blender, or work in batches with a blender (taking care not to burn yourself with the hot liquid). When the veggies are all blended, stir in the cheese sauce you've just made, whisking to incorporate. If you've d an immersion blender, you can it to zap the cheese sauce into the veggies, but steady whisking will do the trick as well. Serve hot.