Broccoli and cheddar soup

Ingredients

• 2 ozsalted butter
• 1onion, finely diced
• 1carrot, coarsely grated
• 1 1/2 ozall-purpose flour
• 3 3/8 cupsvegetable stock
• 1 2/3 cupswhole milk
• 1 1/3 lbbroccoli, cut into small florets, stalks peeled and diced
• 8 3/4 ozmature cheddar, grated, at room temperature
• 1 tspEnglish mustard
• 1 tspsea salt, or to taste
• 1/2 tspblack pepper

Method

1. 1

   Melt the butter in a large pot over a medium heat, cook the onion and carrot for 6 minutes until soft, then stir in the flour and cook it for 2 minutes, stirring constantly.

2. 2

   Pour in the stock in three or four additions, whisking smooth after each, then add the milk. Bring to a gentle simmer, whisking, until it thickens enough to coat a spoon.

3. 3

   Add the broccoli florets and diced stalks and simmer for 10 minutes, until tender. Blend about a third of the soup and stir it back in, so it is thick but still has pieces.

4. 4

   Take the pot off the heat entirely and wait until it stops bubbling. Add the cheddar in four handfuls, stirring each in completely before the next, then stir in the mustard, salt and pepper.