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Categories:Viewed: 98 - Published at: 5 years ago
Ingredients
- 1 onion chopped
- 10 tablespoons butter melted
- 1/2 cup all-purpose flour
- 4 cups half-and-half
- 4 cups chicken broth
- 16 ounces broccoli coarsely chopped
- 2 cups carrots shredded
- salt and pepper
- 4 cups sharp cheddar grated
- 1/2 teaspoon ground nutmeg
Method
- Saute the onion in 2 tbsp melted butter. Set aside.
- Using a wire whisk, combine 8 tbsp melted butter and the flour in a large pot over medium heat. Cook, stirring frequently, for about 4 minutes.
- Slowly add the half and half; continue stirring. Add the chicken broth, whisking all the time. Simmer for 20 minutes.
- Add the broccoli, carrots, and sauteed onion. Cook over low heat until the veggies are tender, about 20 minutes.
- Add salt and pepper to taste.
- By now the soup should be thickened. Pour in batches into a blendr an dpuree.
- Return the puree to the pot and place over low heat. Add the grated cheese dnl stir unti well blended. Stir in nutmeg.
