Ingredients:
1 tablespoon butter
1 onion, chopped
1/4 cup butter
1/4 cup flour
2 cups whole milk
2 cups chicken broth
1/2 pound fresh broccoli, cut into florets
1 cup carrots, (about 3 large carrots) chopped
salt and pepper, to taste
1/4 teaspoon nutmeg
8 ounces grated cheddar cheese
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Preparation:
In a small pan, saute the onion in butter.
Set aside.
Next you need to prepare the roux; cook butter and flour using a whisk over medium heat for 3 minutes. Stir constantly.
Slowly add in the milk and continue to whisk. Add the chicken stock whisking all the time. Simmer for 20 minutes.
Add the broccoli, carrots and sautéed onions. Cook over low heat until the veggies are tender, about 20 minutes.
Add salt and pepper.
Pour in batches into blender, or a food processor, and puree.
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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