Creamy cheese soup with broccoli and spices

A thick puree soup with many fragrant spices, a feast of flavors and aromas in one plate.

Ingredients

• 1 head of broccoli
• chicken broth (vegetable broth) 250 ml
• 1 cup gouda cheese
• grated carrots 1 cup
• heavy cream 1 cup
• ½ cup cheddar cheese
• white onion 1 pc.
• flour 3 tbsp.
• butter 3 tbsp
• garlic 2 cloves
• bay leaf 1 pc.
• garlic powder ¼ tsp
• ground nutmeg ⅛ tsp
• dried basil ⅛ tsp
• allspice ⅛ tsp
• cayenne pepper ⅛ tsp
• freshly ground black pepper to taste
• salt ⅛ tsp

Directions

1. Disassemble fresh broccoli into inflorescences.
2. Put two thirds in a container, pour chicken or vegetable broth.
3. Cook over low heat for 15 to 20 minutes.
4. Use a blender to puree the vegetable.
5. Fry chopped onions and chopped garlic in butter.
6. Add garlic powder, allspice, ground nutmeg, dried basil, cayenne pepper, black ground pepper, mix.
7. Add grated carrots, salt to taste, warm until soft.
8. Transfer the vegetables to the soup, add the remaining cabbage.
9. Separately, over medium heat, melt the butter.
10. Add a little wheat flour, heat while stirring.
11. Remove the mixture from heat and pour into the soup.
12. Add heavy cream, bring over low heat until tender.
13. Grate Gouda and Cheddar cheese, add both to the soup.
14. Cover the pot with a lid, turn off the heat and let the soup steep.