Broccoli Cheese Soup

I made this soup today for my friend's baby shower. It turned out fabulous! I found the recipe on the internet, and made a few small changes. Here is the recipe, as I made it today.

Broccoli Cheese Soup

Serves: about 10-12

Ready in 1 hour

Ingredients:

2 Tbsp. melted butter

1 medium onion

1/2 cup flour

1 stick (1/2 cup) melted butter

4 cups half and half (I used 2 cups fresh cream and 2 cups fresh milk)

4 cups chicken stock

1 pound fresh broccoli, chopped up small

2 cups carrots, julienned

1/2 tsp. nutmeg

salt and pepper to taste

16 oz. (1 pound) sharp cheddar cheese, grated (I used 8 oz. sharp and 8 oz. mild)

Directions:

Saute onion in 2 Tbsp. butter. Set aside.

Cook melted butter and flour using a whisk over medium heat for about 4 minutes.

Be sure to stir frequently.

Slowly add the half-and-half (or milk and cream), continue stirring.

Add the chicken stock, whisking all the time.

Simmer for 20 minutes. Add the broccoli, carrots, and onions. Cook over low heat until the veggies are tender, about 20 minutes. Add salt and pepper.

By now the soup should be thickened. Pour in batches into the blender and puree.

Return the puree to the pot and place over low heat. Add the grated cheese; stir well until blended. Stir in the nutmeg. Serve.

Note: I put some of the chopped carrots and broccoli aside and cooked them separately. Then after I pureed the soup, I added the extra broccoli and carrots. I like some chunks in my soup.

You could serve this in crusty bread bowls. But it is delicious however it's served!:-)

I put it in the crock pot when it was finished, and kept it on warm for the shower.

Enjoy!