- 1 tablespoon melted butter
- ½ medium chopped onion
- ¼ cup melted butter
- ¼ cup flour
- 2 cups half-and-half cream
- 2 cups chicken stock
- ½ lb. fresh broccoli
- 1 cup carrot, julienned
- ¼ teaspoon nutmeg
- 8 ounces grated sharp cheddar cheese
- salt and pepper
ingredients
directions
1. Sauté onion in butter. Set aside. |
2. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half. |
3. Add the chicken stock. Simmer for 20 minutes. |
4. Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes. |
5. Add salt and pepper. Can be puréed in a blender but I don't. Return to heat and add cheese. Stir in nutmeg. |
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