1 heaping cup of regular Gouda cheese [freshly grated, rind removed]
1 cup shredded carrots
1 small white onion [about ⅔ cup or 1 cup, chopped]
2 large cloves of garlic, minced
1 cup half and half, room temperature
3 TBSP all purpose flour
3 TBSP butter
1 bay leaf
¼ tsp garlic powder
⅛ tsp allspice
⅛ tsp ground nutmeg
⅛ tsp dried basil
⅛ tsp cayenne pepper
⅛ tsp salt [will vary based on salt content of your stock/broth]
a few cranks of freshly ground black pepper, to taste
Directions:
Chop broccoli.
Add broth to a pot on medium-high heat, add your ⅔ of your broccoli [about 2 cups of florets] and onion, garlic, carrots, and bay leaf. Simmer on medium, covered, for about 15-20 minutes or until the veggies are tender.
In a large pot, melt 3 tablespoons of butter on medium heat, whisking constantly. Once melted, slowly add 3 tablespoons of flour as you continue to whisk.
Remove from heat and slowly pour in the broth from your veggie mixture and stir.
Pour in the veggies and slowly stir in 1 cup of room temperature half and half.
Return to the burner on very low heat, uncovered.
Spoon out the bay leaf and season with the above herbs and spices,
Once the soup has warmed back up, stir in the grated cheeses [slowly and in small batches] and remove from heat immediately.
