Broccoli cheese soup

Chop a cup of yellow onion, peel and chop two carrots, and cut a head of broccoli into bite-sized pieces, chopping the stalk finely.

Smash four cloves of garlic to get the skin off and mince or press them.

Heat a Dutch oven over medium and melt three tablespoons of butter.

Add the chopped onion and carrots with half a teaspoon of salt and half a teaspoon of cracked black pepper and stir occasionally for about five minutes until softened.

Shred 227 g of sharp cheddar.

Add the garlic and stir constantly for two minutes until fragrant.

Sprinkle in three tablespoons of flour and stir constantly for two minutes to cook the flour.

Gradually whisk in four cups of chicken broth.

Whisk in two cups of half and half, raise to medium high and stir occasionally until it comes to a simmer.

Add the broccoli, half a teaspoon of paprika, one teaspoon of mustard powder and half a teaspoon of salt, cover and simmer on low for about 15 minutes until the broccoli is tender.

Keep it at a simmer and never a hard boil, or the half and half can break and curdle.

Stir in the shredded cheese a handful at a time, sprinkling and stirring.

Taste and adjust the salt and pepper, transfer to bowls and garnish with more cheese.