Ingredients

• 1 tablespoon Butter (for sautéing onion)
• 0.5 medium Onion , diced
• 0.25 cup Butter (for roux)
• 0.25 cup Flour
• 2 cups Half and half
• 2 cups Chicken broth
• 0.5 pound Broccoli florets
• 1 cup Carrots , julienned or shredded
• Salt (to taste)
• Pepper (to taste)
• 0.25 teaspoon Grated nutmeg
• 8 ounces Sharp cheddar cheese , shredded

Instructions

1. In a small skillet, melt 1 tablespoon butter over medium heat
2. Sauté onion until softened, about 3-4 minutes, then set aside
3. In a large pot, melt 1/4 cup butter over medium heat
4. Add flour to make a roux, whisking constantly for about 5 minutes
5. Gradually add half and half while whisking continuously
6. Add chicken broth and continue to whisk until smooth
7. Simmer for 20 minutes, stirring occasionally
8. Add broccoli, carrots, and sautéed onions
9. Cook over low heat for about 20-25 minutes, until vegetables are tender
10. Season with salt and pepper to taste
11. Working in batches, carefully transfer soup to a blender and puree until smooth
12. Return pureed soup to the pot over low heat
13. Add shredded cheese and stir until well blended and melted
14. Stir in grated nutmeg
15. Serve hot