Broccoli Cheddar Soup

By Ciara Cox

½ onion chopped
¼ cup butter (divided use)
¼ cup flour
2 cups half and half
2 cups chicken stock
2 bunches broccoli
2 carrots
¼ tsp nutmeg
8 oz shredded sharp cheddar cheese
salt and pepper to taste

1.  Cut carrots into small strips.  Break apart broccoli florets into small pieces.
2.  In a small pan, saute onion in 1TB of butter until transparent. Set aside.
3.  In a large pot, make a roux using remainder of butter and flour. Cook about 5 minutes over medium heat.  Add in half and half slowly, stirring constantly.  Add in chicken stock and simmer for 20 minutes.  Add onion, broccoli, and carrot and bring to a boil. Reduce to a simmer and cook for 25 minutes over low heat.  If you want a smooth soup, at this point puree in a blender and return to heat or use immersion blender.  Add cheese and nutmeg.  Add salt and pepper to taste.