vegetable broth 2 cups
broccoli 340 g
225 g cheddar cheese
zucchini (small) 1 pc.
Carrots (medium) 1 pc.
milk 1 cup
cream 1 cup
Butter (baked) ¼ cup
flour ¼ cup
butter 2 tablespoons
nutmeg ⅛ tsp.
ground black pepper to taste
coarse salt to taste
Pour water into a large saucepan, salt and bring to the boil. Add the broccoli, and cook for a few minutes.
Take out the broccoli and put it in ice water.
Dry the cooled florets and set aside for a while.
Fry carrots and onion in oil. Set aside.
Pour ¼ cup melted butter into a pan, add flour, stir for a few minutes.
Mix the cream with the milk. Carefully add the cream-milk mixture, then the vegetable broth, whisking.
Add the nutmeg, stir to combine.
Cover and cook for 20 minutes.
Reduce heat to low, place carrots, onions, and broccoli.
If the mass is very thick, add more broth.
Stir, cover for another 25-30 minutes.
Crush broccoli, add ½ of the grated cheese.
Sprinkle broccoli cream soup with Cheddar cheese with pepper and salt.
Arrange the rest of the cheese in a pile on each plate.