Instructions:
Melt the 1/4 cup butter and sautee the onions in it until soft. Sprinkle the flour over the mixture. Cook and stir over medium heat for 1-2 minutes.
Whisk in the half & half and chicken stock.
Add the broccoli and carrots. Cook over low heat for 20-25 minutes or until the broccoli and carrots are tender.
Add salt and pepper. You can leave the soup chunky or blend about 1 cup of the soup and stir it in for a smoother soup (that’s what I do). Return to low heat and add the cheese. If your heat is too high your soup can get grainy. Stir in the nutmeg if desired.
Serve with crusty bread.
LIRE LA SUITE..