Broccoli Cheese Soup
1 Tbsp butter
1/2 cup onion, diced
1/4 cup melted butter
1/4 cup flour
2 cups heavy cream or half & half
4 cup homemade chicken stock
1/2 lb fresh broccoli
1 cup carrots, julienned
8 oz sharp cheddar, grated
Sea salt & fresh pepper to taste
1/4 tsp nutmeg
In a large saucepan melt 1 tbsp butter and sauté the onion until clear. Set onion aside for now. In the same saucepan melt 1/4 cup butter, add flour. Whisk in the heavy cream. Stir until thick and bubbly. Slowly add chicken stock. Simmer 20 minutes. Add broccoli, carrots, and sautéed onions, cook on low until tender.
At this point you can either purée the soup in a blender and return it to the pot, or continue to the next step for chunky soup (which is how I like it).
Add grated cheese and nutmeg, stir until melted. Serve and enjoy!