Makes approximately 5 servings
1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 1/2 cups half-and-half
4 cups chicken stock
1 lb. (16 oz.) fresh or frozen broccoli florets
1 cup grated carrot
Kosher salt and freshly grated pepper, to taste
1/4 teaspoon grated nutmeg
8 ounces grated sharp cheddar cheese
Melt butter in a large pot over medium-high heat, and sauté onion until soft, about 3 minutes. Add additional butter and flour, whisking for 3-5 minutes to create a roux. Whisk while adding the half-and-half and chicken stock. Simmer for 20 minutes.
Stir in the broccoli florets and grated carrot. Add salt, pepper and nutmeg. Simmer over low heat for 30-35 minutes.
Remove soup from heat and pulse with an immersion blender until smooth. Or, puree the soup in batches in a food processor until smooth, adding mixture back to the pot.
Return pot to low heat and stir in cheddar cheese. Simmer for 10 minutes, and serve.
Printed from www.TheComfortofCooking.com