Busch Family Foods

• 2 tablespoon butter, melted

• 1/2 medium onion, finely chopped

• 1/4 cup butter melted, plus 2 tablespoons

• 1/4 cup flour

• 2 cups half and half

• 2 cups chicken stock or bouillon

• 1/2 pound fresh broccoli

• 1 cup carrots, julienned

• 1/4 teaspoon nutmeg

• salt and pepper to taste

• 8 ounces sharp Cheddar cheese, grated

• 1/4 teaspoon garlic powder

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Instructions

1. Melt 2 tablespoons of butter in a saucepan over moderate heat and saute the onion until tender but not brown, about 5 minutes. Remove and set aside.

    

2. Melt 1/4 cup of butter and slowly add flour and continue stirring until flour turns a brownish color.

    

3. Stir constantly and slowly add the half-and-half (this is called making a roux).

    

4. Add the chicken stock whisking all the time. Simmer for 20 minutes.

    

5. Add the broccoli, carrots and sauteed onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt, pepper and garlic powder.

    

6. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended.

    

7. Stir in the nutmeg and serve.

 

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