Ingredients:

  • 4 tbsp (57g) unsalted butter
  • 1 medium (150g) yellow onion, finely diced
  • 3 tbsp (24g) all-purpose flour
  • 1 lb (450g) broccoli, cut into small florets (stems peeled and diced)
  • 1 medium (150g) Russet potato, peeled and cubed
  • 4 cups (950ml) chicken or vegetable broth
  • 1 cup (240ml) heavy cream
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) ground black pepper
  • 1/4 tsp (0.5g) ground nutmeg

Instructions:

  1. Melt the butter over medium heat. Add the diced onion and sauté for 3–5 minutes until the onions are translucent and fragrant.
  2. Sprinkle in the flour and stir constantly for 2 minutes until the mixture smells slightly nutty and looks like a golden paste.
  3. Slowly pour in the broth while whisking or stirring to prevent lumps. Add the diced potato and broccoli florets.
  4. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 12–15 minutes, or until the potatoes are fork-tender and the broccoli is a vibrant green.
  5. Remove the pot from the heat. Use an immersion blender to puree the soup until it reaches a silky smooth consistency.
  6. Stir in the heavy cream, salt, pepper, and nutmeg. Return to low heat for 2 minutes just to warm through—do not let it reach a rolling boil.