How to make
Heat the oil and some of the butter in a deep pot. Fry finely chopped onions, carrots and celery in the fat.
Once they soften nicely, add the finely chopped garlic and fry it for a few seconds. Add as much salt as you like.
Pour the broth and when it boils, put the potatoes cut into small cubes. Boil for 15 minutes on moderate heat.
Meanwhile, wash and cut the broccoli into florets. After the 15 minutes are up, add the broccoli to the soup and add a little broth or water, if needed.
Boil for about 10 minutes and in the meantime prepare the Béchamel sauce, which in this case will serve as a thickener for the soup. Strange, but very interesting and successful.
Melt the rest of the butter in a small saucepan, add a spoonful of oil just in case, so it doesn't burn. Pour the flour all at once and stir, until it is fried and smells nice. Pour the milk, salt and beat with a wire whisk to prevent lumps from forming. Boil the sauce, until it has thickened and finally add the cream, by beating well again.
Pour the fluffy Béchamel prepared in this way into the soup while constantly stirring with a wooden spoon.
Everything should blend perfectly and the thick soup should become creamy. Keep it on the stove a little longer, add the grated cheddar cheese and stir, so that it can melt.
Remove it from the heat and serve the American Broccoli and Cheddar Soup.
Enjoy your meal!
