- 1 tbsp butter
- 1/2 chopped yellow onion
- 1/4 cup melted butter
- 1/4 cup cornstarch
- 2 cups cream
- 2 cups chicken stock
- 1/2 pound fresh broccoli
- 1 cup finely chopped carrots
- kosher salt and ground black pepper
- 1/4 tsp nutmeg (freshly ground, if it’s possible!)
- 8 oz grated sharp cheddar cheese.
(just a side note here: if you wanted to use an alternative cheese….I would TOTALLY do this. Or make a blend of cheddar and Monterrey Jack or Colby. Maybe add some freshly grated parmesan to the cheddar. Maybe some grated gouda? Really, the world is your stage: make the most of it! Be adventurous!)
Before We Begin: this is not a pressure cooker recipe. The ingredients are too fragile for you to use a pressure cooker. Now….you really COULD. But I wouldn’t.
Saute onion in butter. Set aside. Cook melted butter and cornstarch using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the cream to make a good roux. Add the chicken stock while whisking. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat for 20-25 minutes, or until the veg are tender. Add salt and pepper. The soup should be thickened by now. Use a masher or a immersion blender briefly to blend the soup. Return to pot on low heat and add the grated cheese; stir until it looks lovely.
Stir in the nutmeg and serve with love.