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Thank you to Yates Scott for sharing this recipe. It's a keeper!
1 tablespoon butter, melted 1/2 medium onion, chopped 1/4 cup melted butter 1/4 cup flour 2 cups half-and-half 2 cups chicken stock or bouillon 1/2 pound fresh broccoli 1 cup carrots, julienned salt and pepper to taste 1/4 teaspoon nutmeg 8 ounces grated sharp cheddar
Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half and half. Add the chicken stock whisking all the time. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Add the grated cheese; stir until well blended. Stir in the nutmeg and serve.
Pair this soup up with our fabulous 7-up Biscuits!