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1
Preheat the oven to 375 degrees F.
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2
Remove 2 cups of the broccoli florets, cut in half, drizzle with olive oil and sprinkle with salt and pepper.
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3
Place on a baking sheet cut-side down and bake until the florets begin to crisp and turn slightly brown, about 20 minutes.
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4
Meanwhile, melt the butter in a pot over medium heat.
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5
Add the onions and cook until softened, 3 to 4 minutes.
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6
Sprinkle the flour on top.
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7
Stir to combine and cook until the flour is absorbed and smells lightly toasted, 1 minute or so.
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8
Add the milk and half-and half.
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9
Add the nutmeg, then the broccoli, a small dash of salt and plenty of black pepper.
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10
Cover the pot and reduce the heat to low.
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11
Simmer until the broccoli is tender, 20 to 30 minutes.
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12
Stir in the cheese and allow to melt.
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13
Taste and season with salt and pepper as needed.
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14
Serve the soup as is, mash with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely.
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15
(If you puree in a blender, return the soup to the heat to heat back up.
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16
Splash in some chicken broth if needed for thinning.)
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17
Garnish with the toasted broccoli or grated cheese and serve.
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18
From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.
