Ingredients:
• 1 Tablespoon melted butter
• 1/2 medium diced onion
• 1/4 cup melted butter
• 1/4 cup flour
• 2 cups half and half
• 2 cups chicken stock
• 1/2 lb fresh broccoli
• 1 large carrot, slivered
• 1 stalk of celery, sliced thinly
• 1/4 teaspoon nutmeg
• 8 oz Velveeta cheese
• salt and black pepper to taste
Directions:
• Saute the onion in the 1 Tablespoon of butter until translucent
• In a Dutch oven whisk together the melted butter and flour over medium heat for 3-4 minutes to make a roux
• Slowly whisk in the half and half and the chicken stock. Let it simmer for about 20 minutes
• Add the broccoli, carrots, celery and sauteed onions. Simmer on medium low until the broccoli and carrots are tender (about 30 min)
• Add the nutmeg, salt, pepper and cheese. Let the cheese melt and then serve
• Freshly grated cheese works best but avoid the shredded bagged stuff. It won't melt right and will taste gritty.You know what? Stick with Velveeta.
• I have forgotten to buy half and half and found milk worked just as well
• I also threw a whole 16oz bag of frozen broccoli in instead of the 1/2 lb fresh
