Saute onion in butter. Set aside. Cook melted butter and flour using
a whisk over medium heat for 3-5 minutes. Stir constantly and slowly
add the half-and-half (this is called making a roux). Add the chicken
stock whisking all the time. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat until the
veggies are tender for 20-25 minutes. Add salt and pepper. The soup
should be thickened by now. Pour in batches into blender and puree.
Return to pot over low heat and add the grated cheese; stir until
well blended. Stir in the nutmeg and serve.
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