• 1 tablespoon butter
• ½ medium chopped onion
• ¼ cup butter
• ¼ cup flour
• 2 cups half-and-half cream
• 2 cups chicken stock
• 1 ½ cups fresh broccoli
• ½ to 1 cup of carrots, finely chopped
• ¼ teaspoon nutmeg (optional, I don’t add it in my soup)
• 8 ounces grated sharp cheddar cheese (Sargento is my favorite, NOT finely grated)
• salt and pepper to taste

1. Saute the onion in 1 tablespoon melted butter and set aside. In a large pot whisk together the remaining butter and flour over medium heat for about 3 minutes.
2. Slowly whisk in the chicken stock and then the half and half. Let it simmer for about 20 minutes.
3. Add the broccoli, carrots, and onions. Let them simmer on medium low for about 25 minutes until the broccoli and carrots are TENDER.
4. For a smoother soup puree, I use my hand-held blender and give it a few blends to break up some of the broccoli. My husband prefers the chunks, so I make sure to leave a few whole pieces for him.
5. Add nutmeg (optional), salt and pepper (optional) and sharp cheddar cheese. Let the cheese melt, usually takes 2 to 3 minutes and then serve.

Serves about 4 (depending on your portion size) 😉