Cream of Broccoli and Cheese Soup
This soup serves 6 and can be easily doubled. It is unbelievably delicious!!

2 Tbsp. butter
1 med. onion, chopped
2 garlic cloves, crushed
1/2 cup butter
1/2 cup flour
1 qt. half-and-half
1 qt. chicken stock or bouillon (I use SUPERIOR TOUCH BETTER THAN BOUILLION CHICKEN BASE)
1 lb. fresh broccoli (I use a whole rubber-banded bunch) washed, cut up and save the stems for the salad
2 cups carrots, grated
salt and pepper to taste
1/4 tsp. nutmeg
8 oz. grated sharp cheddar

1. Saute onion in butter. When onions are golden, stir in garlic and cook for 3 more minutes. Set aside.

2. In another pan melt the 1/2 cup of butter and stir the butter and flour (make a roux) using a whisk over med. 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.

3. Add the broccoli, carrots and onions. Cook over low heat till veggies are tender for 20-25 minutes. Add salt and pepper.

4. Pour in batches into osterizer (blender) and puree.

5. Return to pot and add the grated cheese and stir till well blended.

6. Put on low heat and stir the nutmeg.