– 3 tablespoons of unsalted butter – 1 chopped onion – 2 minced garlic clove – ¼ cup of all-purpose flour – 3 cups of chicken broth – 1 cup of whole milk – 1 cup of heavy cream – ¼ teaspoon of white pepper – ¼ teaspoon of black pepper
– ¼ teaspoon of ground nutmeg – ¼ teaspoon of ground turmeric – 4 cups of broccoli florets (from about 1 large head) – ½ cup of shredded carrot – 8 ounces of shredded sharp cheddar cheese (around 2 cups)
Melt the butter in a large saucepan over medium heat. Add the chopped onions and minced garlic. Cook them until they're soft and smell good, which takes about 3-4 minutes.
Next, whisk in the chicken broth, milk, heavy cream, white pepper, black pepper, nutmeg, and turmeric powder.
Let it simmer on low heat for about 15 minutes until the mixture thickens a bit.
Add the broccoli florets, shredded carrots, and cheese to the pan.
Cover it and let it simmer for another 5-6 minutes until the broccoli is tender.
You can add salt to taste if needed. Serve it immediately.