Ingredients:
Ingredients:
6 tablespoons butter
1 cup chopped yellow onion
1 cup chopped carrot
1/4 cup all-purpose flour
4 cups chicken stock
2 cups heavy whipping cream
1 (12-ounce) bag broccoli florets, finely chopped (about 4 cups)
2 (8-ounce) blocks fontina cheese, shredded
1 (5.2-ounce) package of Garlic and Fine Herb Boursin cheese, softened
1 teaspoon ground black pepper
3/4 teaspoon salt
1/4 teaspoon ground red pepper
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Preparation:
Directions:
1. In a Dutch oven, melt butter over medium heat. Add onion and carrot; cook for 5 minutes, stirring constantly. Gradually ad chicken stock and cream, stirring until smooth. Bring to a simmer. Reduce heat to medium-low; cook for 15 to 20 minutes, or until thickened. Add broccoli; cook for 15 to 20 minutes, or until tender. Reduce heat to low; add cheeses, black pepper,salt, and red pepper, stirring until cheese melts.
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