Broccoli, Cheddar and Carrot Soup

Serves 4-6

1 tablespoon butter
3/4 cup minced sweet onion
1 tablespoon melted butter
¼ cup all-purpose flour
2 cups half-and-half
2 cups chicken broth
1 1/2 cups fresh broccoli florets
1 cup coarsely grated carrots
¼ teaspoon ground nutmeg
1 1/2 cups grated sharp cheddar cheese
Salt
Pepper

Saute onions in 1 tablespoon melted butter and set aside. In a large heavy pot, whisk together the melted butter and flour over medium heat for about 3-4 minutes. Gradually whisk in the half and half and chicken broth. Barely simmer for about 20 minutes. Stir in the broccoli, carrots, and sauteed onions. Let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender. Stir in nutmeg, salt, pepper and grated cheese. Let the cheese melt and then serve. If you like the soup to be smooth with no hunks of broccoli, puree it in a blender.

Sprinkle a little extra shredded cheddar on top. The whisking of the sauce as it cooks helps make the rich ingredients even more creamy.

This recipe is shared February 2-6, 2015
on NewsTALK 94.3 FM, AM 570 WKYX, FM 95.5 and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com