Broccoli Cheese Soup

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INGREDIENTS
3 tablespoons unsalted butter
1 large onion, chopped
2 cloves garlic, chopped
1 1/2 pounds broccoli, stems peels and sliced into 1/2-inch pieces, florets chopped into 1/2-inch pieces
4 cups low-sodium chicken broth
1 cup heavy cream
1/4 teaspoon ground nutmeg
3 cups shredded mild cheddar cheese shredded, plus extra for garnish
Salt
Cayenne
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DIRECTIONS
1. Melt butter in large pot over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add broccoli stems and cook until bright green and just beginning to soften, about 5 mins. Stir in broth, increase heat to medium-high, and simmer until stems are tender, about 5 mins. Add florets, cream, and nutmeg and simmer until florets are tender, about 5 mins.

2. Puree soup in two batches in blender or with an immersion blender until smooth, return to pot, and bring to simmer over medium heat. Stir in cheddar until melted and season with salt and cayenne pepper. Serve, garnished with extra cheese. (Can be refrigerated for up to 3 days. Reheat over med heat until hot, but do not boil or cheese will separate.)