1 TBS butter, melted

½ medium onion, chopped

¼ c. melted butter

¼ c. flour

2 c. half and half

2 c. chicken broth

½ lb fresh broccoli

1 c. carrots, julienned

salt and pepper to taste

¼ tsp nutmeg (optional)

8 ounces grated cheese

Saute onions in 1 TBS butter. Set aside. Cooked ¼ c. butter and flour using a whisk over medium heat for 3 to 5 minutes. Stir constantly and slowly add the half and half. Add the chicken broth, whisking all the time. Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are soft (about 20 minutes).

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

Return to pot over low heat and add the grated cheese. Stir until blended. Stir in the nutmeg and serve.