I steam the broccoli in the microwave. The soup thickens in the refrigerator and
then may seem too thick. It can be thinned with stock if desired, but I find that,
once heated, the consistency is just right.
(modified by Wendy Demandante)
Serves 10
8 tablespoons butter, divided
1 onion, chopped
½ cup all-purpose flour
1 quart half-and-half at room temperature
2 quarts chicken or vegetable stock
2 ½ pounds broccoli, roughly cut and steamed
1 pound carrots, finely grated
1 pound sharp Cheddar cheese, grated
½ teaspoon freshly ground nutmeg
Salt and freshly ground pepper, to taste
1. Melt 2 tablespoons butter in sauté pan. Sauté onion in melted butter until soft; set aside.
2. Melt remaining 6 tablespoons butter in 8-quart pot. Add flour and whisk over medium heat for about 3 minutes.
3. Slowly add half-and-half, whisking constantly.
4. Add stock, whisking until combined.
5. Simmer for 15 minutes, stirring occasionally.
6. Add the broccoli, carrots, and reserved onion. Cook over low heat until vegetables are tender, about 20 minutes.
7. Blend, preferably with immersible blender, leaving some pieces of broccoli intact.
8. Add cheese and stir over medium-low heat until cheese is melted.
9. Stir in nutmeg as well as salt and pepper to taste.