Broccoli Cheddar Soup

I have no clue why I decided to make this crap. I've never understood the broccoli and cheese combination. What's the point of taking an absolutely delicious, nutritious cruciferous vegetable and slathering it with fatty cheese, therby covering up every hint of its original flavor and negating the totality of its healthful properties? 

And if that "cheese" happens to be velveeta? Houston, we have a problem.

For me - and in the Mediterranean - broccoli is best served sauteed in garlic and olive oil, and seasoned with a pinch of salt and a squeeze of lemon just before serving. 

Mmmmm good. Real good.

But while trolling the internet for recipes to use up some superfluous things in the fridge, I came across this recipe - which I tweaked - from the Food Network magazine. So here is a first (and most likely last) attempt at broccoli-cheddar soup.

Broccoli-Cheddar Soup
 -4 tbsp olive oil

-1 small onion, chopped
-1/4  cup all purpose flour
-1 cup milk or soy milk
-3 cups low-sodium
-2 bay leaves
-1/4 teaspoon freshly grated nutmeg
-Kosher salt and freshly ground pepper
-3 cups broccoli florets
-1 large carrot, diced
-1 1/2 cups (about 8 ounces) grated cheddar cheese
-½ cup grated parmigiano reggiano
-Chives for garnish

Directions

Cook onion in olive oil until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the milk until smooth. Add the chicken broth, bay leaves, and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.

Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree with immersion blender until smooth.

Add the cheese to the soup and whisk over medium heat until melted. Ladle into bowls and top with crostini and chives