Ingredients

Instructions

  1. Saute onion in butter. Set aside.
  2. 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 broth whisking all the time. Simmer for 20 minutes.
  3. Add the broccoli, carrots and onions. Cook over low heat till veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now.
  4. Pour in batches into osterizer (blender) and puree.
  5. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg.
  6. This soup can be easily doubled.