Broccoli Cheddar Soup

I super love this soup! I love the creaminess, the sharp cheddar with just the right hint of spiciness. Remember: SHARP CHEDDAR CHEESE.

Ingredients:

• 3 Tbsp butter
• Broccoli (divided into stems and florets)
• 1 small onion, chopped
  
• 1 clove garlic, minced
• 2 cups miso soup
  
• 1 cup whole milk, warm
• 3 heaping Tbsp all purpose flour
• 3 Tbsp butter
• 1 cup sharp cheddar, grated
• 1/2 tsp dijon mustard
  
• 2 dashes tabasco
• 1/4 tsp paprika
• salt and pepper

1. Saute onion with a pinch of salt until translucent. Add broccoli stems and stir to coat evenly. Add garlic and let cook until fragrant. Stir in miso soup and simmer for about 20 minutes. Remove from heat and pour into a blender to process till smooth.
   
2. Melt 3 tablespoons of butter over medium heat and add in all purpose flour. Stir to form roux. Slowly pour in warm milk, stirring constantly until the mixture thicken.
   
3. Pour blended mixture in to the milk mixture. Add cheddar cheese, mustard and tabasco. When cheese is completely melted, add broccoli florets. May season with salt and pepper. Let it simmer over low heat for another 10 minutes.
4. Remove from heat and divide into two individual bowls. Sprinkle with paprika to serve.