Soups, Chilis and Stews

Broccoli Cheddar Soup

The copycat everyone wants. Grate the cheese yourself, because bagged cheese has anti-caking powder on it and that is what makes soup go grainy.

What goes in

• 1 1/2 lb fresh broccoli florets, chopped small
• 2 carrots, grated
• 1 yellow onion, finely chopped
• 4 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp dry mustard powder · 1/4 tsp grated nutmeg
• 1 1/2 tsp salt · 1 tsp black pepper

Stir in at the end

• 2 cups heavy cream
• 3 cups sharp cheddar, grated from a block
• 3 tbsp cornstarch
• 3 tbsp cold water

How to make it

1. Put the broccoli, carrot, onion and garlic in the pot with the mustard powder, nutmeg, salt and pepper. Pour the broth over. Lid on.
2. Low 4 hours or high 2 hours. Any longer and the broccoli goes khaki.
3. Whisk the cornstarch into the cold water and stir it through. Lid on, 15 minutes on high.
4. Turn the pot off and wait two minutes so it stops bubbling.
5. Stir in the cream, then add the cheddar a handful at a time, stirring until each one melts before the next goes in.
6. Taste for salt and serve straight away.