Creamy Broccoli and Cheddar Soup

Serves 6
Taste the soup before adding any salt; both the cheese and the chicken broth can be quite salty.
3 Tbsp unsalted butter
1 large union, chopped
2 cloves garlic, chopped
1½ lbs broccoli, stems peeled and sliced into ½-inch pieces, florets chopped into ½-inch pieces
4 cups low-sodium chicken broth
1 cup heavy cream
¼ tsp ground nutmeg
3 cups shredded mild cheddar cheese, plus extra for garnish
Salt and cayenne pepper
1.Melt butter in large pot over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add broccoli stems and cook until bright green and just beginning to soften, about 5 minutes. Stir in broth, increase heat to medium-high, and simmer until stems are tender, about 5 minutes. Add florets, cream, and nutmeg and simmer until florets are tender, about 5 minutes.
2.Puree soup in 2 batches in blender until smooth, return to pot, and bring to simmer over medium heat. Stir in cheddar until melted and season with salt and cayenne pepper. Serve, garnished with extra cheese. (Soup can be refrigerated for up to 3 days. Reheat over medium heat until hot, but do not boil or cheese will separate.)
Rachel