ingredients:
2 tbsp olive oil
1 medium onion, chopped
1/2 cup melted butter
1/2 cup flour
4 cups evaporated milk or milk
4 cups chicken stock or bouillon
1 pound fresh broccoli (6-8 cups, chopped)
2 cup carrots, julienned
1/2 teaspoon nutmeg
12 ounces grated sharp cheddar cheese
1 medium onion, chopped
1/2 cup melted butter
1/2 cup flour
4 cups evaporated milk or milk
4 cups chicken stock or bouillon
1 pound fresh broccoli (6-8 cups, chopped)
2 cup carrots, julienned
1/2 teaspoon nutmeg
12 ounces grated sharp cheddar cheese
directions:
Saute onion in butter. Add melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the chicken broth & milk. Simmer 7-10 minutes stirring occasionally so the milk doesn't burn.
Add the broccoli, carrots & cook over low heat until the veggies are tender for about 20 minutes. Pour half the soup into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve. (makes 8 small servings).
Add the broccoli, carrots & cook over low heat until the veggies are tender for about 20 minutes. Pour half the soup into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve. (makes 8 small servings).
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