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Broccoli Cheddar Soup
- 1 tablespoon melted butter
- 1/2 medium chopped onion
- 1/4 cup melted butter
- 1/4 cup flour
- 2 cups half-and-half cream
- 2 cups chicken stock
- 1/2 lb fresh broccoli
- 1 cup carrot, julienned
- 1/4 teaspoon nutmeg
- 8 ounces grated sharp cheddar cheese
- salt and pepper
Saute onion in butter and set it aside
In the stock pot, whisk together melted butter and flour. Continue whisking for 3-5 minutes until the mixture forms a ball (this is called a roux). Add half and half.
Add the chicken stock and simmer for about 20 minutes.
Add broccoli, carrots and onions and cook for 20-25 minutes,
Puree mixture in blender. Return to the pot and add nutmeg, and cheese.