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

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • In a small pan, saute the onion in butter. Set aside.
  • INGREDIENTS:
  • EQUIPMENT:

Step 2

  • Next you need to prepare the roux; cook butter and flour using a whisk over medium heat for 3 minutes. Stir constantly.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 3 minutes

Step 3

  • Slowly add in the milk and continue to whisk.
  • INGREDIENTS:
  • EQUIPMENT:

Step 4

  • Add the chicken stock whisking all the time. Simmer for 20 minutes.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 20 minutes

Step 5

  • Add the broccoli, carrots and sauted onions.
  • INGREDIENTS:

Step 6

  • Cook over low heat until the veggies are tender, about 20 minutes.
  • Length: 20 minutes

Step 7

  • Add salt and pepper.
  • INGREDIENTS:

Step 8

  • Pour in batches into blender, or a food processor, and puree.
  • EQUIPMENT:

Step 9

  • Return to pot over low heat and add the grated cheese; stir until well blended.
  • INGREDIENTS:
  • EQUIPMENT:

Step 10

  • Stir in the nutmeg and serve.
  • INGREDIENTS: