Ingredients

The following ingredients have 6 Servings
  • 1/4 cup melted butter
  • 1/2 medium chopped onion
  • 1/4 cup flour
  • 2 cups half-and-half cream
  • 2 cups chicken stock or broth
  • 1/2 lb broccoli ((about 3 cups), chopped into bite size pieces)
  • 1 cup carrot (, julienned (can buy matchstick carrots in produce section))
  • 1/4 teaspoon nutmeg ((optional but brings out the flavor))
  • 8 ounces grated sharp cheddar cheese ((2 cups))
  • salt and pepper

Instruction

  • Melt the 1/4 cup butter and sautee the onions in it until soft. Sprinkle the flour over the mixture. Cook and stir over medium heat for 1-2 minutes.
  • Whisk in the half & half and chicken stock.
  • Add the broccoli and carrots. Cook over low heat for 20-25 minutes or until the broccoli and carrots are tender.
  • Add salt and pepper. You can leave the soup chunky or blend about 1 cup of the soup and stir it in for a smoother soup (that's what I do). Return to low heat and add the cheese. If your heat is too high your soup can get grainy. Stir in the nutmeg if desired.
  • Serve with crusty bread.