Broccoli Cheddar Soup

By á-2946

Ingredients

• 2 tablespoons butter, melted
• 1/2 1/2
• medium onion, finely chopped
• 1/4 1/4
• cup butter melted, plus 2 tablespoons
• 1/4 1/4
• cup flour
• 2 cups half and half
• 2 cups chicken stock or bouillon
• 1/2 1/2
• pound fresh broccoli
• 1 cup carrots, julienned
• 1/4 1/4
• teaspoon nutmeg
• salt and pepper to taste
• 8 ounces sharp Cheddar cheese, grated
• 1/4 1/4
• teaspoon garlic powder

Preparation

Step 1

Melt 2 tablespoons of butter in a saucepan over moderate heat and saute the onion until tender but not brown, about 5 minutes. Remove and set aside.

Melt 1/4 cup of butter and slowly add flour and continue stiring until flour turns a brownish color.

Stir constantly and slowly add the half-and-half (this is called making a roux).

Add the chicken stock whisking all the time. Simmer for 20 minutes.

Add the broccoli, carrots and sauteed onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt, pepper and garlic powder.

Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended.

Stir in the nutmeg and serve.