Yield: 6 servings

1/4 cup (1/2 stick) butter

1 cup chopped onions

1/2 teaspoon salt

1/4 teaspoon ground white pepper

1/8 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon minced garlic

3 tablespoons all-purpose flour

3 cups chicken stock or broth

2 (14- to 16-ounce) packages frozen broccoli florets, thawed and separated, divided

1/2 cup heavy cream

1 1/2 cups shredded cheddar cheese

About 1/2 cup milk

1. Melt butter in a soup pot over medium heat. Add onions, salt, pepper, nutmeg, ginger and garlic; cook, stirring, until onions are soft, about 3 minutes. Add flour and cook, stirring, until incorporated, about 30 seconds.

2. Slowly whisk in the stock and bring to a boil. Reduce the heat and simmer until thick, about 7 minutes. Set aside 1 cup broccoli. Add the remaining broccoli to the soup and simmer until soft, about 10 minutes.

3. Remove from heat and purée in a food processor (or in batches in a blender).

4. Return to the pot; whisk in cream over medium heat. Add reserved broccoli and cook until crisp-tender, about 3 minutes. Add cheese, reduce heat to low, and stir until cheese is melted (do not let boil). Whisk in milk until soup reaches desired consistency.

Per serving: 360 calories; 27g fat; 16g saturated fat; 83mg cholesterol; 2g protein; 17g carbohydrate; 4g fiber; 653mg sodium.