Ingredients :
1 tablespoon of butter, melted
1/2 of a medium onion, chopped
An additional 1/4 cup of melted butter
1/4 cup of all-purpose flour
2 cups of half-and-half cream
2 cups of chicken stock
1/2 lb of fresh broccoli
1 cup of carrot, cut into thin strips (julienned)
1/4 teaspoon of nutmeg
8 ounces of sharp cheddar cheese, grated
Salt and pepper, to taste
Procedure :
Start off by sautéing the chopped onion in 1 tablespoon of melted butter. Once done, set it aside for future use.
In the same pot, combine 1/4 cup of melted butter and flour. Cook this mixture over medium heat for about 3-5 minutes, making sure to whisk it constantly. This creates the soup's roux, a thickening base.
Gradually stir in the half-and-half cream to your roux, ensuring a smooth consistency.
Incorporate the chicken stock into the mixture, stirring well. Allow it to simmer for around 20 minutes. This will meld the flavors together.
Now, it's time to add your veggies. Put in the broccoli, julienned carrots, and the sautéed onions. Let them cook over low heat for about 20-25 minutes, until they're tender and fully infused with the creamy base.
Season your soup with salt and pepper according to your preference.
Return the soup to heat and mix in the grated sharp cheddar cheese. Ensure that the cheese melts completely and blends in well.
For the final touch, stir in the nutmeg. This adds a subtle depth to your soup's flavor.
Ladle your deliciously creamy soup into bread bowls and serve it alongside a fresh, crisp tossed salad for a complete meal.
Relish the velvety texture and the comforting, cheesy goodness of this Creamy Broccoli Cheese Soup, a truly delightful treat for your taste buds!
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