1cupcarrot, julienned (can buy matchstick carrots in produce section)
1⁄4 teaspoon nutmeg
8ouncesgrated sharp cheddar cheese(2 cups)
salt and pepper
Sauté onion in 1 tablespoon of butter. Set aside.
Cook the 1/4 cup melted butter and flour using a whisk over medium heat for 2-3 minutes. Stir constantly and add the half & half.
Add the chicken stock and simmer for about 10 minutes.
Add the broccoli, carrots and reserved onions. Cook over low heat 20-25 minutes.
Add salt and pepper. You can leave the soup chunky or blend about 1 cup of the soup and stir it in for a smoother soup (that’s what I did). Return to low heat and add the cheese. If your heat is too high your soup can get grainy. Stir in the nutmeg.