Broccoli and Cheddar Soup

1. Sweat the finely chopped onion and grated carrot in the butter.

2. Sprinkle over the flour and cook, stirring, for 1-2 minutes.

3. Pour in the milk, whisk until smooth, and bring to a simmer.

4. Add the broccoli florets and cook for 12-15 minutes.

5. Blend half the soup – leave plenty of broccoli pieces whole.

6. Take off the heat and stir in the grated cheddar and the cream. Season with salt and pepper.

Tip: Never boil the cheese – stir it in off the heat, or it splits and turns grainy.