°Broccoli-1 L (4 cups) florets or about 1
°Orange cheddar cheese-250 g (½ lb) or about 500 ml (2 cups) grated
°Butter-15 ml (1 tbsp)
°Milk-500 ml (2 cups)
°All-purpose flour-180 ml (¾ cup)
°Vegetable broth-1 L (4 cups)
Finely chop the broccoli, keeping a few small whole florets. Chop the onion. Grate the carrot and the cheese.
In a large saucepan, melt the butter over medium-high heat. Add the onion and cook for 2 or 3 minutes to soften, stirring a few times.
Meanwhile, in a measuring cup, whisk the milk and flour until the flour is completely dissolved.
Pour the milk mixture and broth into the saucepan and bring to a boil, stirring.
Add the cheese and stir to melt.
Add chopped broccoli, broccoli florets and carrot, reduce heat to medium-low and simmer for 10 minutes or until broccoli is cooked but still firm.
Serve with fresh bread.