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About the Recipe
Ingredients
1/4 cup butter
1/2 medium chopped onion
1/4 cup flour
2 cups half-and-half cream
2 cups low-sodium chicken stock or broth
1/2 lb broccoli, (about 3 cups), chopped into bite size pieces
1 cup carrot, julienned (can buy matchstick carrots in produce section)
1/4 teaspoon nutmeg, (optional but brings out the flavor)
8 ounces grated sharp cheddar cheese, (2 cups)
salt and pepper.
Preparation
1. Melt the 1/4 cup butter and saute the onions on the stove-top until soft. Sprinkle the flour over the mixture. Cook and stir over medium heat for 1-2 minutes.
2. Whisk in the half & half and chicken broth. You can also use heavy cream.
3. Add the broccoli florets and carrots. Cook over medium-low heat for 20-25 minutes or until the broccoli and carrots are tender.
4. Add salt and pepper. You can leave the soup chunky or blend about 1 cup of the soup with an immersion blender and stir it in for a smoother soup (that’s what I do). Return to low heat and add the cheese. If your heat is too high your soup can get grainy. Stir in the nutmeg if desired.
5. Serve with crusty bread.