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1. Add butter to small saucepan. Sauté onion until soft. Set aside.
2. Add butter to stockpot. Melt over medium heat. Whisk 3-5 minutes.
3. Whisking continuously, slowly add in the half-and-half.
4. Stir in chicken stock and continue whisking.
5. Reduce heat to low. Stir in broccoli, carrots, and onion. Simmer 20 minutes.
6. Season with salt and pepper.
7. Add soup in batches to blender. Puree until smooth.
8. Return to stockpot. Reduce heat to low. Stir in grated cheese.
9. Stir in the nutmeg.
10. Serve hot. |
