This is the best by far recipe I've come across. It is inspired by Emeril Lagasse's recipe from the Foodnetwork channel. I add more cheese, and don't puree it, so I have some nice bits of brocolli in there. I've made it twice now, and it's becoming a staple. I've made it with the onions, and with the leeks, and I think the leeks taste better, being more mellow.
In a medium pot, melt the 3 tablespoons butter over over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until opaque, 4 minutes. Add the garlic and thyme, stirring until fragrant, for 20 seconds. Add the flour and cook, stirring until flour is absorbed, try not to burn the flour. You can add a smidgen more butter when the flour gets real brown, if needed. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 3 minutes. Add the broccoli and cook, stirring, until tender, about 10 minutes.
Remove the pot from the heat and puree with a hand-held immersion blender until loved. I like chunky soup, so I blend on low for 3 minutes. If you like a very creamy soup, blend on high for 5 minutes.
Add the cream and bring to a bare simmer to heat through. Add most of the cheese, reserving an eighth for garnish, and cook over low heat, stirring until melted. Add the 2 tablespoons cold butter, stirring to blend.
Remove from the heat and ladle into bowls. Sprinkle croutons over the top of the soup and serve immediately.
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|Serving Size: 1 Serving (292g)|
|Recipe Makes: 4|
|Calories from Fat: 302 (76%)|
|Amt Per Serving||% DV|
|Total Fat 33.6g||45 %|
|Saturated Fat 21g||105 %|
|Monounsaturated Fat 9.2g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 102.8mg||32 %|
|Sodium 1059mg||37 %|
|Potassium 201.4mg||5 %|
|Total Carbohydrate 8.1g||2 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 7g|
|Protein 16.5g||24 %|
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Calories per serving: 395
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