Ingredients

• 1/4 cup (1/2 stick) unsalted butter
• 1 cup yellow onion, diced small
• 1/4 cup all-purpose flour
• 8 cups chicken stock
• 1 pound broccoli, cut into florets
• 1/4 cup olive oil
• 2 cups heavy cream
• Kosher salt and coarse ground pepper
• 1/4 pound fontina cheese, grated
• peppadew chili for topping, if desired

Instructions

In a medium pot, melt butter over medium heat on the Wolf Burner. Add onion and cook, stirring occasionally, for about 8 minutes or until soft.

Add 1 tablespoon of fresh chopped garlic to the onions. Add flour and cook, stirring until combined, for 1 minute.

Add 70% of your broccoli and hot chicken stock to the mixture. Bring to a boil for a couple of minutes, reduce the heat, and simmer for 25 minutes. Check to make sure the broccoli has softened but is not brown or discolored. Add heavy cream to the mixture and stir to combine.

In small batches, fill a blender halfway with the mixture and puree until smooth. To allow heat to escape, remove the cap from the hole in the lid of the blender. Cover the lid with a dish towel, and hold it down firmly while blending. Return the soup to the pot as it is pureed. Repeat the process until the entire soup is pureed.

Heat over medium heat until warmed through. Add salt and pepper to taste. Cut the remaining broccoli into smaller pieces and add to the soup.

Add the shredded fontina cheese and whisk for a minute or two until the soup is silky smooth. Adjust consistency if it is too thick with stock or cream. Garnish with peppadew chili if using.