Cheddar-Brocolli soup

• 1 tbsp + 1/4 cup butter
• 1/2 medium onion, chopped
• 1/4 cup flour
• 2 cups half-and-half
• 2 cups chicken stock
• 1/2 lb fresh broccoli
• 1 cup carrot, julienned
• 1/4 tsp nutmeg
• 8 oz grated mature (sharp) cheddar cheese
• salt and pepper to taste

Melt 1 tbsp butter and saute onion until soft and translucent. Set aside. Melt the remaining 1/4 cup butter and when hot add flour and cook for 3 - 5 minutes. Slowly add the half-and-half a little at a time, stirring constantly to incorporate. Add the chicken stock and simmer for 20 minutes. 

Add the broccoli, carrots and onions. Simmer over low heat for 20 - 25 minutes. Taste and add salt and pepper as required. Finally add cheese and nutmeg, stir in until melted. Serve.