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Categories:Viewed: 62 - Published at: 5 years ago
Ingredients
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 garlic cloves, crushed
- 1/2 cup butter
- 2 cups fresh carrots, grated
- 1 lb broccoli, washed, cut (I use a whole rubber-banded bunch)
- 1/2 cup flour
- 1 quart half-and-half
- 1 quart chicken stock (I use SUPERIOR TOUCH BETTER THAN BOUILLON CHICKEN BASE) or 1 quart chicken bouillon (I use SUPERIOR TOUCH BETTER THAN BOUILLON CHICKEN BASE)
- salt and pepper, to taste
- 1/4 teaspoon nutmeg
- 8 ounces grated sharp cheddar cheese
Method
- Saute onion in butter. When onions are golden, stir in garlic and cook for 3 more minutes. Set aside.
- In another pan melt the 1/2 cup of butter and stir the butter and flour (make a roux) using a whisk over med. heat for 3-5 minutes. Stir constantly and slowly add the half-and-half. Add the chicken stock whisking all the time. Simmer for 20 minutes.
- Add the broccoli, carrots and onions. Cook over low heat till veggies are tender for 20-25 minutes. Add salt and pepper.
- Pour in batches into osterizer (blender) and puree.
- Return to pot and add the grated cheese and stir till well blended.
- Put on low heat and stir the nutmeg.
