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in a large pot, add butter, onions, and garlic. sautee over medium heat for 1-2 minutes. whisk in flour and cook for 1 minute, stirring constantly. slowly add beef broth and then the cream. cook for 2 minutes, whisking constantly. slowly whisk in milk, then add in the broccoli, celery, carrots, and nutmeg. reduce heat to medium-low and cook until broccoli is tender. remove from the heat and allow to sit for approximately 1 minute. when making cheese soups and sauces, adding the cheese to a mixture that is too hot can result in gritty texture. add cheese, salt, and pepper, then stir until smooth.
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Pull-cord chopper — quick dice onions, garlic, herbs, nuts
Electric butter churn — artisan butter from cream in minutes
Ceramic mechanism grinds wet and dry salt without corroding
Hand-crank butter churn — homemade cultured butter from cream
Foundational understanding of the four elements of good cooking