broccoli cheddar soup

Serves 4

Ingredients

1 bunch scallions, chopped
1 stalk celery
3 tbsp flour
1 head broccoli, florets and stems chopped
2 cup vegetable broth
1 taste salt
1 taste ground pepper
1 cup frozen shelled edamame
0.75 cup half and half
1 cup shredded cheddar cheese

Directions

https://www.foodnetwork.com/recipes/broccoli-cheddar-soup-2268926

Add the scallions and celery to the pot with some oil and cook until slightly softened, about 2 minutes.

Add the flour and cook, stirring, until incorporated.

Add the broccoli, broth, 3 cups water (30 cups if this is scaled to 40), 1 teaspoon salt and a few grinds of pepper. Increase the heat to high and bring to a boil. Add the edamame, reduce the heat to medium low and simmer until slightly thickened, about 10 minutes.

Working in batches, transfer the soup to a blender and puree until smooth (or just use the immersion blender!); return to the pot.

Stir in the half-and-half and simmer 5 minutes. Stir in the cheese and continue to cook, stirring, until the soup thickens, about 5 more minutes.

Season with salt and pepper.