|Recipe and image found here: http://goo.gl/GWxAxX|
- 1 tablespoon melted butter
- ½ medium chopped onion
- ¼ cup melted butter
- ¼ cup flour
- 2 cups half-and-half cream
- 2 cups chicken stock
- ½ lb fresh broccoli (about 1 cup)
- 1 cup carrot, julienned
- ¼ teaspoon nutmeg
- 8 ounces grated sharp cheddar cheese
- salt and pepper to taste
- Saute the onion in 1 tablespoon melted butter and set aside. In a large pot whisk together the melted butter and flour over medium heat for about 3-4 minutes.
- Slowly whisk in the half and half and chicken stock. Let it simmer for about 20 minutes.
- Add the broccoli, carrots, and onions. Let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender.
- Add nutmeg, salt and pepper and sharp cheddar cheese. Let the cheese melt and then serve. For a smoother soup puree it in a blender... but I love the chunks.