Melt the butter over medium heat. Add diced onion, and sauté until translucent, around 7-10 minutes. Add the flour, and cook for 2-3 minutes to remove the raw flour taste. Add the half and half slowly. It will be a thick paste initially, so add a bit at a time until you get it all incorporated, and smooth. Now add the chicken stock, nutmeg, and bay leaves. Stir together, and simmer for around 20 minutes.
While that simmers, you can prepare your broccoli and carrot if you haven't already.
Add the Broccoli and carrot, and simmer for another 20 minutes. Remove from heat and discard bay leaves Use a stick blender to smooth out any big chunks of broccoli (optional). You can make this soup as smooth or chunky as you like.
Now add the cheese, stirring until all of the cheese is incorporated. Salt and white pepper to taste. Enjoy!
Ingredients
Directions
Melt the butter over medium heat. Add diced onion, and sauté until translucent, around 7-10 minutes. Add the flour, and cook for 2-3 minutes to remove the raw flour taste. Add the half and half slowly. It will be a thick paste initially, so add a bit at a time until you get it all incorporated, and smooth. Now add the chicken stock, nutmeg, and bay leaves. Stir together, and simmer for around 20 minutes.
While that simmers, you can prepare your broccoli and carrot if you haven't already.
Add the Broccoli and carrot, and simmer for another 20 minutes. Remove from heat and discard bay leaves Use a stick blender to smooth out any big chunks of broccoli (optional). You can make this soup as smooth or chunky as you like.
Now add the cheese, stirring until all of the cheese is incorporated. Salt and white pepper to taste. Enjoy!
