INGREDIENTS: 1 tablespoon butter,melted 1/2 medium onion,chopped 1/4 cup melted butter 1/4 cup flour 2 cups half-and-half 2 cups chicken stock or bouillon 1/2 pound fresh broccoli 1 cup carrots,julienned salt and pepper,to taste 1/4 teaspoon nutmeg 8 ounces grated sharp cheddar cheese
PREPARATION: Saute 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.