we’re big fans of soup in our house. soup is essentially a hug in a bowl, and (most importantly!) it’s a batch recipe.. something you make once and it lasts a few meals with no additional effort.
i was really excited to make this recipe because it looked super easy, and included carrots! i like the idea of adding extra nutrients and vitamins to a creamy (less than healthy) soup because it makes me feel somewhat less guilty!
1 Tbsp butter
1 onion, chopped
1/4 c butter
1/4 c flour
2 c whole milk
2 c chicken broth
1/2 lbs fresh broccoli, cut into florets
1 c carrots, (about 3 large carrots) chopped
salt and pepper, to taste
1/4 tsp nutmeg, freshly grated
8 oz aged cheddar, grated
in a small pan, saute the chopped onion in the butter. set aside.
prepare the roux; cook butter and flour using a whisk over medium heat for 3 minutes, stirring constantly. this cooks the flour (the thickening agent), giving it a nutty smell and nice flavour. slowly add in the milk and continue to whisk. add the chicken stock, continuously whisking.simmer for 20 minutes.
add broccoli, carrots and sautéed onions. cook over low heat until the veggies are tender, about 20 minutes.
season with salt and pepper.
remove from heat and, using an immersion blender, puree until soup is smooth. place over low heat and add the grated cheese; stir until well blended.
stir in the nutmeg and serve.