Broccoli Cheese Soup
Ingredients
| ¼ cup | butter |
| ¼ cup | flour |
| 2 cups | chicken stock |
| ½ | onion, chopped |
| 1 tbsp. | butter |
| ½ lb. | fresh broccoli, chopped |
| 1 cup | carrot, grated |
| 2 cups | milk |
| 2 cups | half-and-half |
| ¼ tsp. | nutmeg |
| 8 oz. | sharp cheddar cheese, grated |
| salt and pepper | |
| crusty bread |
Directions
Make a roux with ¼ cup flour and ¼ cup butter. Cook over medium heat until golden brown.
Slowly add the chicken stock and whisk to combine. Add the broccoli and simmer for 20 minutes, stirring occasinally.
While the stock is simmering, saute the onion in the reamaining 1 tbsp. butter. Set aside.
To the stock add the carrot, sauteed onions, milk, and half & half. Heat until steamy then cook covered on low for 20-25 min. Do not bring to a boil.
Season with the nutmeg. At this point you can optionally puree all or half of your soup for a creamier texture.
Slowly add the cheese one handful at a time, stirring to combine between handfuls. Once cheese is melted remove from heat. Season with salt and pepper to taste then serve with bread.