Categories: broth, soup

Ingredients

• 2 T. Butter, melted
• 1 large onion, chopped
• 1/2 c. butter, melted
• 1/2 c. all purpose flour
• 4 c. half and half
• 4 c. chicken broth
• 1 lb. fresh broccoli
• 2 cups carrots
• salt and pepper, to taste
• 1/2 t. nutmeg
• 16 oz. sharp cheddar cheese, grated

Directions

1. Saute onion in butter. Set aside. Whisk butter and flour over medium heat for 3-5 minutes. Stir constantly and slowly add half and half. Add chicken stock, still whisking.

2. Simmer 20 minutes.

3. Add broccoli, carrots and onion. Cook over low heat until veggies are tender – about 20-25 minutes. Add salt and pepper. The soup will have thickened by now.

4. Add cheese. Stir until well blended. Add nutmeg right before serving.

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