1 tablespoon butter, melted
½ medium onion, chopped
¼ cup melted butter
¼ cup flour
2 cups half-and-half
2 cups chicken stock or bouillon
½ pound fresh broccoli
1 cup carrots, julienne
Salt and pepper to taste
¼ teaspoon nutmeg
8 ounces grated sharp cheddar cheese
Sauté onion in butter. Set aside.
Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-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 for 20-25 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.
Source:Mary6311 at recipegoldmine.com Photo: domestikitchen.blogspot.com
