Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon Butter (melted)
  • 1/2 medium Onion (chopped)
  • 1/4 cup melted Butter
  • 1/4 cup Flour
  • 2 cups Half-and-Half
  • 2 cups Chicken Stock or Bouillon
  • 1/2 pound fresh Broccoli
  • 1 cup Carrots (julienned)
  • Salt and freshly ground Black Pepper (to taste)
  • 8 ounces grated Sharp Cheddar Cheese
  • 1/4 teaspoon Nutmeg

Instruction

  • Place 1 tablespoon butter in a medium saucepan.
  • Place pan over medium heat.
  • When butter has melted and is hot, sauté onion until tender and fragrant. Remove from heat, pour into a bowl and set aside.
  • To same pan, add 1/4 cup melted butter and flour.
  • Place back over medium heat.
  • Cook, whisking to combine, for 3 - 5 minutes.
  • Stirring constantly, slowly add in the half-and-half (you are making a roux).
  • Add chicken stock, still whisking all the time.
  • Reduce heat and simmer for 20 minutes.
  • Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20 - 25 minutes.
  • Taste. Add salt and pepper, to taste.
  • The soup should be thickened by now.
  • Pour in batches into blender and puree.
  • Return to pot over low heat and add the grated cheese. Stir until melted and well-blended.
  • Stir in the nutmeg.
  • Serve hot in a bowl or bread bowl.