Creamy Milk & Broccoli Soup

In a medium saucepan set over low to medium heat, melt the butter gently without letting it brown.

Add the flour and stir continuously for about 2 minutes to form a smooth roux and remove the raw flour taste.

Gradually whisk in the chicken broth, adding it little by little to prevent lumps and create a smooth base.

Stir in the chopped broccoli, coating it well with the broth mixture.

Slowly pour in the milk while stirring constantly. Keep the heat low and avoid boiling to maintain a creamy texture.

Season with salt, black pepper, and a pinch of nutmeg. Stir well to evenly distribute the flavors.

Simmer gently for 10–15 minutes, or until the broccoli is fully tender.

Blend the soup using an immersion blender or transfer carefully to a countertop blender, blending until smooth and creamy.

Taste and adjust seasoning if needed, then serve hot.