Categories: Soup

Ingredients

• 8 oz. sharp cheddar, shredded
• 1/4 cup melted butter
• 2 bunches of fresh broccoli, cut into small florets
• 1/4 cup flour
• 2 julienned carrots
• 1/2 onion, medium, chopped finely
• 2 cups chicken stock
• 1/4 tsp nutmeg
• 2 cups half-and-half
• Pepper and salt to taste

Directions

1. Over moderate heat in a large saucepan, heat 1 tbsp. of the melted butter and saute the onion until transparent, for a couple of minutes.

2. Now, prepare a roux by using 1/4 cup of the flour and the leftover butter over moderate heat in a separate pot. Cook for 3 to 5 minutes; whisk well.

3. Slowly add in half and half; continue to stir.

4. The next step is to add the chicken stock; give everything a good stir until evenly mixed and let simmer for 15 to 20 minutes.

5. Add in the carrots, broccoli florets and sautéed onions; stir well. Decrease the heat to low and cook for 25 more minutes.

6. Stir in the cheese until it melts completely and then, add in the nutmeg, pepper and salt to taste.

7. Serve immediately and enjoy.

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