Cindy's Broccoli Cheese Soup

Listening to your Heart . . . Your heart represents the source of all your motivations - what you love to do and what you care about most. "As a face is reflected in water, so the heart reflects the person." - Proverbs 27:19 Recipe courtesy of Cindy (Perez) Doss

1 tablespoon + 4 tablespoons unsalted butter, divided 1 small or medium sweet yellow onion, diced small 1 clove Garlic [minced] 1/4 cup all-purpose flour 2 cups low-sodium vegetable stock (chicken stock may be substituted) 2 cups half-and-half 2 to 3 cups broccoli florets, diced into bite-size pieces + 1 cups stems, optional 2 large carrots, trimmed, peeled, and sliced into very thin rounds, about 1/16-inch 3/4 teaspoon salt, or to taste 3/4 teaspoon freshly ground black pepper, or to taste 1/2 teaspoon smoked paprika or regular paprika, optional and to taste 1/2 teaspoon dry mustard powder, optional and to taste pinch cayenne pepper, optional and to taste (does not make soup spicy and serves to enhance flavor) 8 ounces grated high quality extra-sharp cheddar cheese, with a small amount reserved for garnishing Salt and Pepper to taste Prep: In a small saucepan, add 1 tablespoon butter, the diced onion, and simmer over medium heat until the onion is translucent and barely browned, about 4 minutes. Stir intermittently Add the garlic and cook about 30 seconds, stirring constantly so it does not burn. Remove from heat and set pan aside. In a large heavy-bottom pot (I use an Enameled Cast-Iron 6-3/4-Quart Dutch Oven) add 4 tablespoons butter and the flour, and then cook over medium heat for about 3 to 5 minutes, whisking constantly, until flour is thickened. You are making a roux and it is very important the mixture is thick or soup will never thicken properly later. Slowly add the vegetable stock, whisking constantly. Slowly add the half-and-half, whisking constantly. Allow mixture to simmer over low heat for about 15 to 20 minutes, or until it has reduced and thickened some. Whisk intermittently to re-incorporate the skin that inevitably forms, this is normal. Add the broccoli, carrots, and the onion and garlic you previously set aside. As well as the salt, pepper, optional paprika, optional dry mustard powder, and optional cayenne. Stir to combine. Allow soup to simmer over low heat for about 20 to 25 minutes, or until it has reduced and thickened some. Whisk intermittently to re-incorporate the skin that inevitably forms. While soup simmers, grate the cheese. It is important to use a high-quality cheese (not the cheapest thing you can find) because the flavor of the soup depends on it. Do not use pre-grated cheese in ziptop bags because that cheese is resistant to melting and will not incorporate well. After simmering, add most of the cheese, reserving a small amount for garnishing bowls. Stir in the cheese until melted and incorporated fully, less than 1 minute. Transfer soup to bowls, garnish with reserved cheese, and serve immediately. Soup will keep airtight for 5 to 7 days in the fridge. Reheat gently in the microwave. This is the best, creamiest, richest and most amazing broccoli cheese soup . . . m - m - m . . . Prep Time: 15 minutes Cook Time: 45 minutes (approx.) Yield: 6 cups

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