Ingredients
- 1 tablespoon butter, melted
- 1/2 medium yellow onion, chopped
- 1 garlic clove, minced
- 1/4 cup melted butter
- 1/4 cup all-purpose flour
- 2 cups half and half
- 2 cups chicken broth (or bouillon powder mixed with hot water to equel 2 cups)
- 1/2 pound fresh broccoli
- 1 carrots, julienned (around 1 cup)
- Salt and pepper, to taste
- 1/4 teaspoon ground nutmeg
- 8 ounces grated sharp cheddar cheese
How to Make
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Step 1: Saute onion and garlic in 1 tablespoon 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.
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Step 2: 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.
We hope you enjoy this recipe!
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