Broccoli Cheddar Soup

Method

1. Melt the butter in a pan over medium heat. Once the butter has melted, add in the chopped onion and saute or 5 minutes.
2. Stir in the garlic and cook for 1 minute, then add in the flour and cook for 2 minutes. Pour the chicken broth in and whisk until the flour has dissolved.
3. Next, whisk in the Dijon mustard. Then add in the broccoli, carrots and cream. Increase the heat to high and bring the soup to a boil. Once the soup has reached boiling point, reduce it to a simmer.
4. Let the soup simmer for 15-20 minutes or until the broccoli and carrots are tender and the soup has thickened up to your liking. Stir occasionally.
5. Reduce to low heat and stir in the cheese. Cook for an additional few minutes.
6. Add in the cayenne pepper and season with salt & pepper as needed. If a smoother texture is desired, you can blend the soup with a hand blender.
7. Serve with a sprinkle of cheddar cheese on top.