STEPS

1) Separate broccoli into florets and stems. Cut florets into spoon-size pieces and set aside. Chop the stems and put aside for later use.

2) Heat oil in a large pan, over high heat. Add broccoli florets and cook, without moving, until charred on the bottom, or about 1 minute. Season with salt and pepper, stir, and continue cooking, , until tender and charred to your preference. Transfer to a baking sheet to cool.

3) Return pan to medium heat and add butter, onion, carrot, and broccoli stems. Season with salt and pepper and cook until tender but not browned, lowering heat if necessary. Add the garlic and cook for an additional minute or two.

4) Add chicken stock, cream, mustard powder, and xantham gum and bring to a boil over high heat. Reduce to a simmer and cook for 20 minutes.

5) Using an immersion blender or working in batches with a traditional blender, blend soup, adding cheese a handful at a time, until completely smooth.

6) Stir in hot sauce and season to taste with salt and pepper. Stir in reserved broccoli florets and pulse with blender a few until a few pieces are broken down.

Serve immediately, freeze leftovers for easy storage.

INGREDIENTS
2 pounds broccoli

2 tablespoons vegetable oil

6 tablespoons unsalted butter

16 ounces shredded cheddar cheese (or combination of cheeses)

1 medium onion, sliced

1 medium carrot, peeled

3  cloves garlic, sliced

2 cups low-sodium chicken stock

1 cups heavy whipping cream

1 teaspoon mustard powder

1/2 teaspoon xantham gum

1/2 teaspoon hot sauce

Kosher salt and black pepper