Recipe: Gina's Creamy Broccoli and Cheese Soup (blender)

GINA'S CREAMY BROCCOLI AND CHEESE SOUP

"This soup serves 6 and can be easily doubled. It is unbelievably delicious!!"

1 tbsp. butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillon (I use Superior Touch Better Than Bouillon Chicken Base)
1/2 lb. fresh broccoli (I use a whole rubber-banded bunch) washed, cut up and save the stems for the salad
1 cup carrots, julienned (I grate mine)
Salt and pepper to taste
1/4 tsp. ground nutmeg
8 oz. grated sharp cheddar

Saute onion in 1 tablespoon butter. Set aside.

Cook 1/4 cup melted butter and flour (make a roux) 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 till veggies are tender for 20-25 minutes.

Add salt and pepper. The soup should be thickened by now. Pour in batches into Osterizer (blender) and puree.

Return to pot and add the grated cheese and stir till well blended. Put on low heat and stir the nutmeg.

From: Gina, Fla - 01-21-2000