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 sherred carrot (8oz of bag ready)
salt and pepper to taste
8 oz grated sharp cheddar
Directions:
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.
Store:
Broccoli – Fresh one pound. (Cut steams off) make half pound!
Chicken stock – aisle area at Soups.
