1 tablespoon melted butter
1/2 medium sweet onion, chopped
1/4 cup butter, melted
1/4 cup flour
2 cups half and half
2 cups chicken stock
1 lb. fresh broccoli (2 cups) cut into small flowerets
1 cup julienned carrots
1/4 teaspoon nutmeg
2 cups freshly grated extra sharp cheddar cheese
salt and pepper, to taste
Saute the onion in 1 tablespoon melted butter and set aside.
In a soup pot, whisk together the melted butter and the flour over medium heat to make a roux.
Slowly whisk in the half and half and chicken stock. let simmer for about 20 minutes.
Add the broccoli, carrots and onions. Let simmer on medium low for about 25 minutes or until the broccoli and carrots are tender.
Add the nutmeg, salt and pepper and the shredded cheddar cheese. Serve when cheese has melted.
