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 until 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 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 seperate.)
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|Serving Size: 1 Serving (418g)|
|Recipe Makes: 6|
|Calories from Fat: 580 (83%)|
|Amt Per Serving||% DV|
|Total Fat 64.5g||86 %|
|Saturated Fat 40.5g||202 %|
|Monounsaturated Fat 17.3g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 188.1mg||58 %|
|Sodium 1105mg||38 %|
|Potassium 529.9mg||14 %|
|Total Carbohydrate 11.8g||3 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 8.4g|
|Protein 21.5g||31 %|
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Calories per serving: 696
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