Broccoli Cheese Soup (Print Version)

# Ingredients:

01 - 6 spoons of butter, softened.
02 - 1 little yellow onion, chopped finely.
03 - 3 cloves of garlic, peeled.
04 - 1 teaspoon of Worcestershire sauce (found as 'sauce anglaise' in France).
05 - 1 teaspoon of hot pepper sauce.
06 - 6 spoons of flour.
07 - 3 cups of chicken stock.
08 - 3 cups of half cream / half milk, known as 'crème liquide entière' in France.
09 - 3-4 cups of finely chopped broccoli florets, can be fresh or frozen.
10 - ¾ cup of thinly sliced carrot strips.
11 - 2 ½ cups of grated cheddar cheese.
12 - ¼ cup of Parmesan cheese, finely grated.
13 - 1 spoon of mustard powder.
14 - ½ spoon of ground black pepper.
15 - ½ spoon of paprika spice.
16 - A tiny pinch of nutmeg powder.

# Instructions:

01 - Grate the cheeses and leave them aside for later. Measure out all the other ingredients so cooking goes smoothly.
02 - Over medium heat, drop the butter into a big soup pot. Toss in the diced onions and let them cook gently for around 5 minutes while stirring occasionally.
03 - Mix in the garlic, the Worcestershire sauce, hot sauce, and seasoning. Keep cooking for just about a minute before sprinkling in the flour. Stir for a couple of minutes to cook the flour without it tasting raw.
04 - Pour the chicken broth little by little into the pot, stirring constantly to keep it smooth. Do the same with the cream and milk mix (half and half). Let it bubble gently and thicken for roughly 5-7 minutes, occasionally stirring using a silicone spatula to avoid sticking.
05 - Put in the broccoli and carrots. Partially cover the pot and let the veggies soften over 10 minutes while keeping the heat low and stirring every now and then.
06 - Once the broccoli softens enough to pierce with a fork, lower the heat. If you prefer a smoother soup, blend part of it using an immersion blender. Just stir everything after blending.
07 - Gradually mix in the cheeses over low heat. Stir until the cheese blends completely into the soup. Serve steaming hot and enjoy with your favorite side!

# Notes:

01 - Measure every ingredient carefully; this keeps the soup thick and creamy.
02 - A dash of hot sauce, Worcestershire sauce, and mustard powder brings out deep flavors without overpowering the dish.
03 - Using frozen broccoli works, but fresh broccoli will give a firmer texture.
04 - Season to your liking, especially the nutmeg—it’s potent, so don’t overdo it.
05 - Leaving out Parmesan is fine, but adding it lifts the soup’s overall taste.

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