1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock
1/2 lb fresh broccoli (chopped into bite size pieces)
1 cup carrot, julienned
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper
crusty bread

1 tablespoon melted butter 1/2 medium chopped onion 1/4 cup melted butter 1/4 cup flour 2 cup s half-and-half cream 2 cup s chicken stock 1/2 lb fresh broccoli (chopped into bite size pieces) 1 cup carrot, julienned 1/4 teaspoon nutmeg 8 ounces grated sharp cheddar cheese

1 Sauté onion in butter. Set aside.

2 Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.

3 Add the chicken stock. Simmer for 20 minutes.

4 Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.

5 Add salt and pepper. Can be puréed in a blender but I don't. Return to heat and add cheese. Stir in nutmeg.