- 1 TBSP butter, melted
- 1/2 medium onion, chopped
- 1/4 cup butter, melted
- 1/4 cup flour
- 2 cups half-and-half
- 2 cups vegetable broth
- 1/2 pound fresh broccoli, chopped
- 1 cup carrots, julienned
- salt and pepper to taste
- 1/4 tsp nutmeg
- 8 ounces sharp cheddar cheese, grated
Sauté the onion in butter. Set aside.
Adjust heat to medium. Place the melted butter into the pot and heat. Once a pinch of flour is added and it bubbles, add the flour. Using a whisk stirring constantly, heat the mixture for 3-5 minutes until a thick paste forms. Stir constantly and slowly add the half-and-half a little bit at a time, stirring well after each addition so that the mixture remains smooth (this is called making a roux). Add the broth or stock and continue to whisk. Simmer for a few minutes.
Add the broccoli, carrots and onions. Cook over low heat for 20-25 minutes until the veggies are tender. Add salt and pepper to taste. The soup should be thickened by now. Pour in batches into blender and puree or blend with a hand blender.
Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.
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