
- 2 T. Butter, melted
- 1 large onion, chopped
- 1/2 c. butter, melted
- 1/2 c. all purpose flour
- 4 c. half and half
- 4 c. chicken broth
- 1 lb. fresh broccoli
- 2 cups, julienned carrots
- salt and pepper, to taste
- 1/2 t. nutmeg
- 16 oz. sharp cheddar cheese, grated
Saute onion in butter. Set aside.  Whisk butter and flour over medium heat for 3-5 minutes. Stir constantly and slowly add half and half. Add chicken stock, still whisking.
Simmer 20 minutes.
Add broccoli, carrots and onion. Cook over low heat until veggies are tender – about 20-25 minutes. Add salt and pepper. The soup will have thickened by now.
Add cheese. Stir until well blended. Add nutmeg right before serving.
Makes 16 servings.
Calories: 340
Fat:27g
Protein: 10g
Cholesterol: 83mg
Sugar: 3g
Carbohydrate: 14g






