Ingredients
Scale
- 1 tablespoon butter, melted
- 1/2 medium onion, chopped
- 1/4 cup butter, melted
- 1/4 cup flour
- 2 cups half and half
- 2 cups chicken broth
- 1/2 lb. fresh broccoli (about 1 cup),finely chopped
- 1 cup carrot, julienned
- 1/4 teaspoon nutmeg
- 8 ounces white cheddar, grated
- salt and pepper to taste
Instructions
- Saute the onion in 1 tablespoon melted butter and set aside. In a large pot, whisk together the melted butter and flour over medium heat for about 3-4 minutes.
- Slowly whisk in the half and half and chicken broth. Let it simmer for about 20 minutes.
- Add the broccoli, carrots, and onions. Let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender.
- Add nutmeg, salt and pepper and cheddar cheese. Let the cheese melt and then serve. For a smooth soup, puree it using a stick blender. (I did not do this for mine as I prefer the chunks.)
- Prep Time: 15 mins
- Cook Time: 30 mins