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Ingredients
1 Tablespoon butter, melted
1/2 Medium onion, chopped
1/4 Cup butter, melted
1/4 Cup flour
2 Cups half & half
2 Cups chicken stock or bouillon
1/2 Pound fresh broccoli
1 Cup carrots, julienned
Salt & pepper to taste
1/4 Teaspoon nutmeg
8 Ounces sharp cheddar, grated
Instructions
Saut� onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3 to 5 minutes. Stir constantly and slowly add the half & half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender, about 20 to 25 minutes. Add salt and pepper. 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 well blended. Stir in the nutmeg and serve.