• 4 tablespoons butter
  • 1 onion, chopped
  • ΒΌ cup flour
  • 2 cups halal chicken stock
  • kitchen salt
  • freshly ground black pepper
  • 1 large head of broccoli, finely chopped
  • 1 large carrot, grated
  • 2 stalks celery, thinly sliced
  • 2 cups whole milk
  • 3 cups halal shredded cheddar

Step 1

In a stockpot over medium heat, melt the butter.

Step 2

Add onion and cook until soft, about 3 minutes.

Step 3

Whisk in flour and let it cook for about 2 minutes, stirring frequently.

Step 4

Add chicken stock and season the mixture generously with salt and pepper.

Step 5

Stir in broccoli, carrots, and celery.

Step 6

Bring to a boil, then reduce heat to low.

Step 7

Let simmer until vegetables are tender, about 20 minutes.

Step 8

Add milk and bring to a simmer until the soup has thickened.

Step 9

Stir in the cheddar.

Step 10

Serve with a baguette.