1 tablespoon butter, melted
1/2 medium onion, chopped fine
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half or milk for less calories but it won't be as creamy
2 cups chicken stock or bouillon
1/2 pound fresh broccoli, chopped fine
1 cup carrots, chopped fine
salt and pepper, to taste
1/8 - 1/4 teaspoon nutmeg, start with 1/8 forst and taste
8 ounces grated sharp cheddar cheese
Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes.
Stir constantly and slowly add the half-and-half. Add the chicken stock whisking
all the time. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 30-40 minutes. Add salt and pepper. The soup should be thickened by now. Use an immersion blender in the pot to smooth although most of the work should be done if you chopped the veggies small enough. Or you can wait till the soup cools some and pour in batches into a blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.