Servings: 4

1 tablespoon melted butter 1 tablespoon melted butter
1/2 medium chopped onion ½ medium chopped onion
1/4 cup melted butter ¼ cup melted butter
1/4 cup flour ¼ cup flour
2 cups half-and-half cream 2 cups half-and-half cream
2 cups chicken stock 2 cups chicken stock
1/2 lb fresh broccoli ½ lb fresh broccoli
1 cup carrot, julienned 1 cup carrot, julienned
1/4 teaspoon nutmeg ¼ teaspoon nutmeg
8 ounces grated sharp cheddar cheese 8 ounces grated sharp cheddar cheese
salt and pepper salt and pepper

Sauté onion in butter. Set aside.
Cook melted butter and flour using a whisk over medium heat for 3 to 5 minutes.
Stir constantly and add the half & half.
Add the chicken stock. Simmer for 20 minutes.
Add the broccoli, carrots and onions.
Cook over low heat 20 to 25 minutes.
Add salt and pepper. Can be puréed in a blender but I don’t. Return to heat and add cheese. Stir in nutmeg.