The recipe below serves four. I wanted a bigger batch that I could make multiple meals with so I doubled it. (I also gave my husband the job of cheese grating!)
1 tablespoon melted butter
½ medium chopped onion
¼ cup melted butter
¼ cup flour
2 cups half-and-half cream
2 cups chicken stock
½ lb fresh broccoli, finely chopped (about 1 cup)
1 cup carrot, julienned (You can buy these pre-cut in bags in your produce department)
¼ teaspoon nutmeg
8 ounces grated sharp cheddar cheese
2 ounces grated gouda cheese
salt and pepper to taste
Sauté the onion in 1 tablespoon melted butter and set aside. In a large soup/stew pot whisk together the melted butter and flour over medium heat for about 3-4 minutes to make your roux.
Slowly whisk in the half and half and simmer for a minute.
Add your chicken stock. Let it simmer for about 20 minutes, stirring occasionally.
Add the broccoli, carrots, and the onions you set aside earlier. Let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender.
Add nutmeg, salt and pepper and sharp cheddar cheese. Let the cheese melt and then serve. For a smoother soup puree some or all in a blender. (Not necessary in my opinion, but it’s a matter of taste.)