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Broccoli Cheese Soup

Ingredients:
1 tablespoon butter, melted
½ medium onion, chopped
¼ cup butter, melted
¼ cup flour
2 cups heavy cream or half and half
2 cups chicken stock or bouillon
½ pound broccoli, chopped
1 cup carrots, sliced julienne
salt and pepper to taste
¼ teaspoon nutmeg
8 oz sharp cheddar cheese, grated

• Cook onion in 1 tablespoon butter over medium-high heat until tender. Set aside.
• In a medium saucepan, whisk flour into ¼ cup melted butter and cook over medium heat for 3-5 minutes, stirring frequently.
• Gradually whisk half and half into butter and flour mixture.
• Whisk chicken stock into half and half mixture and simmer for 20 minutes.
• Add sautéed onions, broccoli and carrots to the soup mixture.
• Reduce heat to low and cook for 20-25 minutes until broccoli and carrots are tender, stirring occasionally as soup thickens.
• Season with salt and pepper to taste.
• Puree batches of soup in blender or food processor and return to pot.
• Reheat soup over low heat.
• Stir in grated cheese and cook for a few minutes while it melts.
• Stir in nutmeg and remove from heat.