Broccoli Cheese Soup

I am a total sucker for broccoli cheese soup.  In my mind it's healthy because there are vegetables like broccoli, which have things like vitamins, nutrients, and all the other great stuff that I hear about on tv.  I realize there is cheese in there, lots of cheese, and half and half, but don't we, and women especially, always need calcium??  This is really just a big bowl of health and longevity.....and calories.  But listen, if there is a time that we all need calories, it is when it's 25 degrees with a wind chill and no amount of clothes will warm you up.  Enjoy this soup while sitting next to a fire, and please don't leave out the nutmeg, I promise you'll regret it if you do. 

 

Broccoli Cheese Soup

from food.com

1 tbl. butter

1/2 medium onion, chopped

1/4 c. butter

1/4 c. flour

2 c. half and half

2 c. chicken stock

1/2 lb. fresh broccoli*

1 c. carrot, julienned
1/4 tsp. nutmeg
8 oz. grated white sharp cheddar

*I used frozen broccoli and cooked it in the microwave without thinking.  If you happen to do this as well, just make sure to add in the broccoli at the very very end so that it doesn't become a soggy mess.

In a skillet, saute the onion with the 1 tbl. of butter until the onions are transparent and fragrant.  Set them aside.

In a large stock pan, melt the butter and then add the flour while whisking.  Whisk this for about 3-5 minutes.  Slowly add in the half and half and chicken stock while stirring constantly.  Let this mixture simmer for 20 minutes.  Add the broccoli (unless cooked), carrots, and the cooked onions and then cook over low for about 20 minutes.  Add salt and pepper to taste along with the nutmeg.  Then add the cheese and stir until well combined. 

-D