How to Make:
1. This is a very simple soup recipe I noticed was popular in the states, so I thought I'd interpret it literally and give it a shot. It starts with finely diced onion and butter in a pot at medium-low heat, frying until the bottom of the pot begins to get a nice browning.
2. Once the onion is cooked and beginning to stick and brown the bottom of the pot, add the flour to make a roux and let this cook for about a minute whilst mixing with the onion and butter. If the roux looks too dry, add some more butter or olive oil until it is a thick but still fluid roux.
3. Increase the heat and deglaze the pot (scraping the bottom) with about 150ml of milk, adding slowly whilst mixing rigorously. Then add the vegetable stock cube or any suitable vegetable stock product.
4. Add finely diced garlic and diced broccoli (cut off the florets, then chop back and forth using a knife on a chopping board until florets are quite small - don't worry if a lot of the green comes off as dust) making sure to add all of the broccoli dust as this will add speckles to the soup.
5. Add boiling water to the pot until the soup is at a desired consistency (it will thicken as it boils, if you add too much you can just simmer the soup down). Then add salt and pepper to taste (keep in mind that the cheddar will be salty so be cautious and undersalt at this stage - or even salt at the end)
6. When the broccoli is at a desired consistency (depending on how soft you like it) remove from the heat and grate cheddar in. Serve with toast. Have a coffee. Have a slow morning.