Broccoli Cheese Soup
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.