Ingredients
- 1 TBSP butter, melted
- 1/2 medium onion, chopped
- 1/4 cup butter, melted
- 1/4 cup flour
- 2 cups half-and-half
- 2 cups vegetable broth
- 1/2 pound fresh broccoli, chopped
- 1 cup carrots, julienned
- salt and pepper to taste
- 1/4 tsp nutmeg
- 8 ounces sharp cheddar cheese, grated
Instructions
Sauté the onion in butter. Set aside.
Adjust heat to medium. Place the melted butter into the pot and heat. Once a pinch of flour is added and it bubbles, add the flour. Using a whisk stirring constantly, heat the mixture for 3-5 minutes until a thick paste forms. Stir constantly and slowly add the half-and-half a little bit at a time, stirring well after each addition so that the mixture remains smooth (this is called making a roux). Add the broth or stock and continue to whisk. Simmer for a few minutes.
Add the broccoli, carrots and onions. Cook over low heat for 20-25 minutes until the veggies are tender. Add salt and pepper to taste. The soup should be thickened by now. Pour in batches into blender and puree or blend with a hand blender.
Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.
Notes:
In South Central PA, you can get dairy products from here.
In South Central PA, you can find organic veggies here.
Excellent culinary salts are available from here.
High quality salts, herbs and spices can be found here.