Broccoli Cheddar Soup with Crisp Apple and Walnut Salad

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Broccoli Cheddar Soup

1. Finely dice the yellow onion, mince the 3 garlic cloves, cut the broccoli florets into small pieces (about 12 oz total), and peel and grate the carrot. 10 min
2. Grate 2½ cups sharp cheddar cheese on the large holes of a box grater and set aside. 5 min
3. Measure 2 cups low-sodium chicken broth from the carton.
4. Melt 3 tablespoons unsalted butter in a large pot or Dutch oven over medium heat, then add the diced onion and cook, stirring occasionally, until softened, about 5 minutes. 5 min
5. Timing-sensitive step. Add the minced garlic and cook, stirring constantly, for 1 minute until fragrant.
6. Timing-sensitive step. Sprinkle ¼ cup all-purpose flour over the onion and garlic and stir continuously for 1–2 minutes to cook out the raw flour taste. 2 min
7. Timing-sensitive step. Slowly pour in 2 cups whole milk and 2 cups chicken broth, whisking constantly to prevent lumps, then bring to a gentle simmer over medium heat. 5 min
8. Add the broccoli florets and grated carrot, stir to combine, and simmer uncovered until the broccoli is very tender, about 12 minutes. 12 min
9. Use an immersion blender to partially blend the soup — about 5–6 pulses — leaving some chunky texture, or transfer half the soup to a blender, blend smooth, and return it to the pot. 3 min
10. Reduce heat to low and stir in ¼ cup heavy cream, 1 teaspoon Dijon mustard, ¼ teaspoon smoked paprika, 1 teaspoon kosher salt, and ½ teaspoon black pepper. 2 min
11. Timing-sensitive step. Add the shredded cheddar a large handful at a time, stirring after each addition until fully melted before adding the next — do not let the soup boil once the cheese is in. 4 min
12. Taste and adjust salt and pepper, then ladle into bowls and serve immediately. 2 min

Crisp Apple and Walnut Saladside

1. Timing-sensitive step. Toast ½ cup walnut halves in a dry skillet over medium heat, stirring frequently, for 4–5 minutes until fragrant and lightly golden, then transfer to a plate to cool. 5 min
2. Whisk together 3 tablespoons extra-virgin olive oil, 1½ tablespoons apple cider vinegar, 1 teaspoon honey, ½ teaspoon Dijon mustard, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper in a small bowl until emulsified. 3 min
3. Core and thinly slice the Honeycrisp apple just before serving to prevent browning. 3 min
4. Add the 5 oz mixed greens to a large bowl, top with the apple slices, cooled toasted walnuts, and 3 tablespoons dried cranberries, then drizzle the dressing over and toss gently to coat. 3 min