Cheese Broccoli Soup

Every time I head out to Pantera Bread or Russ’ ( a local dutch shop ) I always end up getting the Cheese Broccoli soup so finally I decided to make my own, I gathered together a list of recipes online and concocted one uber recipe and here it is.

You thought there would be something left?

Ingredients
1 tbsp butter or margarine (for sauteing onion)
1 medium onion chopped
1/2 c melted butter or margarine
1/4 c flour
1 qt half and half
1 qt chicken stock or broth
1 pound fresh broccoli (2 stalks in my case)
1 c carrot shredded
salt and pepper to taste
1 lb grated sharp cheddar
nutmeg to taste (optional)

Instructions
Saute onion in butter.  Set aside.  Whisk together melted butter and flour over medium heat for 3-5 minutes.  Add in half and half then chicken stock stirring constantly.  Simmer for 20 minutes.

Add in broccoli, carrots and onions.  Cook over low heat tell veggies are tender and soup has thickened, about 25 minutes.  Add salt and pepper.  Optionally pour soup into blender in batches  to puree before adding cheese.

Add cheese and nutmeg stir until well blended.

A word of caution my roux became volcanic when I turned my back on it for even a brief second, be careful not to turn the heat up to high.

Another note next time I will most likely be using 1/2 lb mild and a 1/2 lb sharp cheddar as the soup was a little sharp for my taste, but good none the less.