Broccoli Cheddar Soup

Ingredients

• 1/4 cup melted butter
• 1/2 medium chopped onion
• 1/4 cup flour
• 2 cups half-and-half cream (or 1 cup each heavy cream and milk)
• 2 cups chicken stock or broth
• 1/2 lb broccoli, (about 3 cups), chopped into bite size pieces
• Stems from broccoli, trimmed and roughly chopped
• 1 cup carrot, julienned (or buy matchstick carrots in produce section)
• 1/4 teaspoon nutmeg
• 8 ounces grated sharp cheddar cheese (2 cups)
• salt and pepper
• Toasted crusty bread, for serving

Directions

1. Place broccoli stems and broth in a small saucepot, and boil until stems are soft.  Remove stems from broth and add to blender.
2. Measure remaining broth and add water to bring it back to 2 cups.  Off the heat, add half and half/milk and cream.  Replace on the stove on lowest heat possible, stir occasionally to ensure cream does not scald.
3. In a larger soup pot, melt butter.  Sauté onions in it until they soften.
4. Sprinkle the flour over the mixture. Cook and stir over medium heat for 1-2 minutes.
5. Whisk in the broth mixture slowly to combine.
6. Add the broccoli and carrots. Cook over low heat for 20-25 minutes or until the broccoli and carrots are tender.
7. Remove 1 cup of soup from pot and add to blender with the stopper/top removed.  With a towel over the top of the blender, holding down the lid, slowly blend the broccoli stems and soup mixture thoroughly, and add back to soup.
8. Add salt and pepper to taste. Return to low heat and add the cheese (if your heat is too high, your soup can get grainy).
9. Stir in the nutmeg and serve with crusty bread.