55 g butter
1 small onion, finely chopped
3 garlic cloves, minced
35 g cup all-purpose flour
475 ml chicken or vegetable stock
2 teaspoons kosher salt
½ teaspoon black pepper
¼ teaspoon mustard
¼ teaspoon nutmeg
270 g broccoli, cut into small florets
1 carrot, julienned
250 g shredded cheddar cheese
235 ml whole milk
150 g FAGE Total 0%, 2%, 5%
Crushed red pepper flakes (optional)
Serve with crusty bread and extra yogurt.
- Melt butter in a large pot over medium-high heat. Add onion and sauté until translucent. Add garlic and flour and whisk together for another minute.
- Whisk in stock, salt, black pepper, mustard, and nutmeg. Cook for a few minutes until all the flour is incorporated into the stock.
- Add broccoli and carrot and cook at medium/low heat for about 15 minutes. Reserve a few broccoli pieces to garnish the soup.
Using an immersion blender, blend the soup to desired consistency.
Stir in cheese, milk, and yogurt until well combined.
- Serve topped with yogurt, pepper flakes, and reserved broccoli pieces.