Ingredients
1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup butter, melted
1/4 cup flour
2 cups half-and-half
2 cups chicken broth
1/2 lb broccoli, washed cut
1 cup carrot, grated
salt and pepper, to taste
1/4 teaspoon nutmeg
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Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken broth whisking all the time. Simmer for 20 minutes. Add the broccoli, carrots and onions. Cook over low heat till veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into osterizer (blender) and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg. This soup can be easily doubled.
RecipeNLG
Gathered
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Wire cutter for clean cheese portions — soft and semi-hard cheese