- 1 Tbsp. melted butter
- 1/2 medium onion, chopped
- 1/4 cup melted butter
- 1/4 cup flour
- 2 cups whole milk
- 2 cups chicken stock
- 1/2 pound fresh broccoli, chopped
- 1 cup carrot, julienned
- 1/4 tsp. nutmeg
- 8 ounces sharp cheddar cheese, shredded
Sauté onion in 1 Tbps. Butter – set aside
Over medium heat, combine 1/4 cup melted butter and flour and whisk constantly for about 4 minutes – be careful not to let it burn.
Continue whisking while adding the milk.
Add the chicken stock and simmer for 20 minutes.
Add the broccoli, carrots, and sautéed onion.
Turn heat to low and cook for 20-25 minutes.
Add pepper to taste and salt if needed.
If desired, you can purée some of the soup in a blender or use an immersion blender for a few seconds. Be Careful! The soup is hot, so use care as not burn yourself.
Return to low heat and add cheese and nutmeg. Stir well to break up cheese clumps. If soup is too thick, stir in more stock until you get desired consistency.
If you have leftovers, cool before placing in refrigerator!
Amount Per Serving
Fat 29.3 g.
Cholesterol 81.3 mg.
Sodium 662 mg.
Potassium 559 mg.
Carbohydrates 17.1 g.
Protein 18.7 g.
Vitamin A 115.6 %
Vitamin C 71.9 %
Calcium 46.4 %
Iron 7.4 %