Broccoli Cheddar Soup

I know we are getting close to being out of soup season, but this is a recipe you're sure to hold onto.  This one competes with Panera's Broccoli Cheddar Soup.  It's rich and comforting.  I think you're going to keep this one handy.

1 bunch broccoli

2 Tbsp olive oil

1 small onion, finely chopped

1 medium red potato, diced

1/4 cup all-purpose flour

3 cups chicken or vegetable broth

Kosher salt and freshly ground black pepper

1/4 tsp nutmeg

1 cup shredded cheddar cheese

1 tsp Worcestershire sauce

1 1/2 cups Half & Half

2 green onions, thinly sliced

Separate the stems and florets from the broccoli.  Trim and discard the bottom of the broccoli stems and peel the tough outer layers.  Finely chop the stems and coarsely chop the florets and set aside separately.

Add olive oil to a large pot over medium heat.  Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 - 10 minutes.  Add flour and cook, stirring, until lightly toasted, about 2 minutes.  Stir in the broth and bring to a boil.  Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender 12 - 15 minutes.  

Meanwhile, combine the reserved florets and 1/2 cup water in a small saucepan.  Bring to a boil, cover and continue to steam until the florets are bright green and crisp tender, about 5 minutes.  Add the entire contents of the pot with the florets to the soup along with the nutmeg.  Stir to combine and reduce heat to low.  Stir in the cheddar, Worcestershire and Half & Half.  Season with salt and pepper.  Garnish with the green onions.