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Cynthia’s Kitchen: Broccoli Cheddar Soup

• 4 cups Broccoli (cut into florets)
• 4 cloves Garlic (minced)
• 3 1/2 cups Chicken broth (or vegetable broth, or bone broth)
• 1 cup Heavy cream
• 3 cups Cheddar cheese

In a large pot over medium heat, sauté garlic for one minute, until fragrant.

Add the chicken broth, heavy cream, and chopped broccoli. Increase heat to bring to a boil, then reduce heat and simmer for 10-20 minutes, until broccoli is tender.

Add the shredded cheddar cheese gradually, stirring constantly, and continue to stir until melted. (Add 1/2 cup (64 g), simmer and stir until it melts fully, then repeat 1/2 cup (64 g) at a time until all the cheese is used up.) Make sure to keep it at a very low simmer and avoid high heat, to prevent seizing. Remove from heat immediately once all the cheese melts