Another recipe swap recipe, this one is from my cousin, Jan. The notes in parentheses are from her, but I followed accordingly and liked her version!
1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half (I use heavy cream)
2 cups chicken stock or bouillon
1/2 pound fresh broccoli (I use mostly tops)
1 cup carrots, julienned
salt and pepper to taste
1/4 teaspoon nutmeg (I don’t always add the nutmeg)
8 ounces grated sharp cheddar (I use shredded cheddar and monterey jack)
Saute onion in butter. Set aside. (I put the onions in a bowl and use the same pan to make my roux. The onion juice adds a caramel flavor.) 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 15-20 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 in batches 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.
Super good! My only complaint is that it only made about 5 bowls of soup, which was enough for 2 meals for the hubby and I, and one extra lunch. I may double it next time!