Ingredients ½ 1× 2× 3×

• 2 heads fresh broccoli cut into small florets
• 1½ cups grated sharp yellow cheddar
• 1 onion, chopped, and 1 carrot, grated
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups whole milk and 2 cups chicken stock
• Salt, black pepper and a pinch of mustard powder

Instructions

1. Melt the butter in a pot and cook the onion and grated carrot for 4 minutes until soft
2. Stir in the flour for a minute, then add the stock and milk gradually, whisking to prevent lumps
3. Bring to the boil until it starts to thicken, then add the broccoli florets
4. Lower the heat and simmer for 10 minutes until the broccoli is tender
5. Mash or blend half the broccoli, leaving clear pieces
6. Turn off the heat completely and stir in the cheddar gradually until it melts in the residual heat
7. Adjust the salt, ladle into bowls, sprinkle with more cheddar and serve hot