½poundfresh broccoliabout 3 cups, chopped into bite-size pieces
1cupcarrotjulienned
2cups8 ounces sharp Cheddar cheese, grated
Salt and freshly ground pepperto taste
Instructions
Melt 1 tablespoon butter in a skillet and saute onion until soft. Set aside.
In a Dutch oven, melt ¼ cup butter over medium heat. Add flour and stir constantly using a wooden spoon for 3 - 4 minutes. Add half and half and stir using a whisk until combined.
Add the chicken stock and simmer for 10 minutes.
Add the broccoli, carrots, and reserved onions. Bring to a boil and reduce heat to a simmer. Cook over low heat for 20 minutes.
Ladle 2 spoonfuls into a blender container and puree until smooth. Return puree to saucepan and stir. Return to low heat and add Cheddar cheese, reserving some for garnish. Stir until cheese is melted and combined. Don't turn up the heat to rush the process. Be patient.
Serve with crusty bread.
Notes
Serve with a sandwich or salad to round out the meal.Thank you for visiting www.familyaroundthetable.com