Recipe was adapted from The Girl Who Ate Everything.
This meal was a hit with our family! Thanks Aimee for the recipe. We will definitely make this again. I actually doubled this recipe and had leftovers for lunch. Please comment and let me know what you think.
1 2 lb
fresh broccoli (about 3 cups), fresh or frozen. I used frozen.
1 cup carrot
8 oz cheddar
cheese, grated sharp
half-and-half cream. I used 2% milk. Less fat.
onion in 1 tablespooon of butter. Set aside.
¼ melted butter and flour and whisk over medium heat for about 2-3 minutes. Stir
constantly and add half and half or milk.
the chicken stock and simmer for about 10 minutes.
the broccoli, carrots and onions. Cook over low heat for 20-25 minutes.
salt, pepper and garlic powder. You can leave the soup chunky or blend about 1
cup of the soup and stir it in for a smoother soup. Return to low heat and add
the cheese. Stir in nutmeg.