Broccoli Chowder

Broccoli Chowder(Adapted from EW)

1 tablespoon olive oil
1 1/2 cups chopped onion
1/2 cup diced carrots
1/2 cup chopped celery
1 large potato, peeled and diced
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 tsp dry mustard
1/8 teaspoon cayenne pepper
3 1/2 cups vegetable broth
1/2 pound broccoli crowns, cut into 1-inch pieces, stems and florets separated
4 ounces grated sharp white cheddar cheese
1/2 cup sour cream
salt to taste

In a dutch oven, heat oil over medium-high heat. Sauté onion, carrot and celery; stirring often, until onion and celery soften, 5 to 6 minutes. Add potato and garlic and stir for 2 minutes.

Stir in flour, dry mustard and cayenne. Cook for 2 minutes, stirring often. Add broth and broccoli stems and bring to a boil. Cover, reduce heat to medium, and simmer for 10 minutes. Stir in florets, cover and cook until until broccoli is tender, about 6-10 minutes more.

Transfer 2 cups of the chowder to a bowl and mash. Carefully pour back to the pan. Stir in cheddar and sour cream and cook over medium heat, stirring, until the cheese is melted and the chowder is heated through. Season with salt.