Ingredients:
- 1 Tbsp butter or olive oil
- 1/2 medium onion, chopped
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups half-and-half
- 2 cups low-sodium chicken stock
- 1/2 lb fresh broccoli, cut into small pieces
- 1/2 carrot, grated or fine julienned
- 1/2 tsp nutmeg (optional)
- 8 oz grated cheddar cheese
- salt and pepper to taste
- Saute onion in oil or butter. Set aside.
- Melt 1/4 cup butter and cook with flour using a whisk to stir over medium heat for 3-5 minutes. Stir constantly and add the half & half.
- Add the chicken stock. Simmer for 20 minutes.
- Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.
- Add salt and pepper to taste. Soup can be puréed in a blender but I don't.
- Return to heat and stir in cheese and nutmeg, if using. Heat until cheese is melted and combined.
Source: Food.com #150384
