Cheesy Broccoli Soup

3 pots
1 cup diced carrots
2-3 cups of broccoli florets
3 cloves minced garlic cloves
1 diced cooking onion
1/2 tsp salt
3 1/2 tbsp butter
1 tbsp olive oil
1/2 cup flour
6 cups water
1/4 cup - 1/2 cup lynchs stock or to taste
1 cup milk
1 cup 35 % cream
1 cup grated high quality old cheddar
1/2 tsp ground black pepper or to taste


Dice carrots, boil until soft in its own pot. Drain.

In a separate pot, add broccoli to boiling water, cover 5-10 mins, or until there's a soft bite. Drain, rinse in cool water, let air dry.

In another separate pot, your main big pot, sautee onion with salt, 1 tbsp of butter and 1 tbsp olive oil, for 10-15 minutes on medium low, then add garlic for 2 mins, do not let the onions or garlic brown.

In your main pot, add and melt remaining butter, then add flour in with onions and garlic. Cook on low for 2 minutes, then add water and stock, bring to a boil. Reduce for a few minutes. This will be your base. Add milk, cream.

If you find you like your soup more runny, add more water, if you find that the base could be thicker,
take out some of the base before you put the cheese in, put it into a cup with a bit of flour in it,
whisk it until it's blended and add it back to the base in the pot.

Add carrots to the big pot of base. Adjust salt and stock, add pepper. Blend with an immersion blender.  Then at the very end add broccoli.