Broccoli Cheese Soup

[COOK TIME: 1 HOUR]

Ingredients

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

Directions
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 (this is called making a roux). 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. Pour half of the soup into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.

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Personally I think this soup is fantastic

However I add another 8 ounces or so of shredded cheddar cheese

and steam some broccoli tops and small slices of carrot with chicken stock and butter in a pan, drain when tender, and add that as well, it gives the soup another layer of flavor and texture.