– Onion – Butter – Flour – Half and Half – Chicken Stock – Broccoli
– Carrots – Nutmeg – Cheddar Cheese – Salt – Pepper
Cut carrots into small strips. Break apart broccoli florets into small pieces. Saute onion until transparent.
Make a roux using the remainder of melted butter and flour. Add in half and half stirring constantly. Add in the chicken stock and simmer for 20 minutes.
Add vegetables and cook for 25 minutes over low heat. If you want a smooth soup, use immersion blender. Add cheese, nutmeg, salt, and pepper.