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.
Ingredients
1 2 lb
fresh broccoli (about 3 cups), fresh or frozen. I used frozen.
1 cup carrot
1/2 onion,
medium
2 cups
chicken stock
1/4 cup
flour
1/4 tsp
nutmeg
1 salt
and pepper
1 tsp
garlic powder
5 tbsp
butter
8 oz cheddar
cheese, grated sharp
2 cups
half-and-half cream. I used 2% milk. Less fat.
Instructions
Saute
onion in 1 tablespooon of butter. Set aside.
Cook
¼ melted butter and flour and whisk over medium heat for about 2-3 minutes. Stir
constantly and add half and half or milk.
Add
the chicken stock and simmer for about 10 minutes.
Add
the broccoli, carrots and onions. Cook over low heat for 20-25 minutes.
Add
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.
