Broccoli and Cheddar Soup

Broccoli and cheddar soup is a thick, creamy American classic: the mild milk base and mature cheddar embrace the broccoli. Its secret is that the cheese must never boil, or it turns grainy.

1. In the 50 g butter sweat the finely chopped 1 onion and the grated 100 g carrot.

2. Sprinkle over the 3 tablespoons wheat flour and fry, stirring, for 1-2 minutes.

3. Pour in the 600 ml milk, stirring until smooth, then heat to boiling point.

4. Add the 500 g broccoli broken into small florets and cook for 12-15 minutes.

5. Purée half the soup with a stick blender – leave some pieces of broccoli in it.

6. Take it off the heat and stir in the grated 200 g cheddar and the 100 ml cream. Season with salt and pepper (1 teaspoon salt, 1 pinch of black pepper).

Tip: NEVER boil the cheese – stir it in off the heat, or it splits and turns grainy.