Broccoli Cheese Soup
Ingredients
- 1 tbsp. butter, melted
- 1/2 medium onion, chopped
- 1/4 cup butter, melted
- 1/4 cup flour
- 2 cups half-and-half cream
- 2 cups chicken stock
- ½-pound fresh broccoli
- 1 cup carrot, julienned
- 1/4 tsp. nutmeg
- 8-ounces sharp cheddar cheese, grated
- Salt and pepper, to taste
Instructions
- Sauté onion in butter; set aside.
- In a medium saucepan, over medium heat, cook melted butter and flour, using a whisk, for 3 – 5 minutes.
- Stir constantly and add the half and half.
- Add the chicken stock; simmer for 20 minutes.
- Add the broccoli, carrots and onions.
- Cook, over low heat, for 20 – 25 minutes.
- Add salt and pepper, to taste.
- Can be puréed in a blender but serving without blending is also very good.
- After blending, return to heat and add cheese.
- Stir in nutmeg.
