Ingredients:

• 1 1/2 pounds fresh broccoli florets
• 1 1/2 cups carrot, julienne cut
• 1 large onion, chopped
• 2 cloves garlic minced
• 6 cups chicken broth
• 1 cup light cream or half & half
• 1 1/2 cups shredded cheddar cheese
• 3 tablespoons flour
• 1/4 teaspoon nutmeg
• salt & pepper to taste

In a large soup pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté until tender, about 3 minutes. Add the julienned carrots and garlic and sauté for 2 more minutes. Slowly add in the flour, 1 tablespoon at a time, while stirring continuously. Once all the flour is added and a nice paste is formed around the veggies, slowly add in the chicken stock, while stirring continuously. Add the broccoli florets, salt, pepper and nutmeg and bring all to boil. Remove from heat and using an immersion blender, purée the soup, while making sure to leave some chunks of broccoli in it. Bring the soup pot back to the stove, over medium heat. Add the cream and shredded cheddar

cheese and stir until the cheese has melted and the soup has thickened.

Serve with crackers, sliced baguette or cheddar cheese sticks. Enjoy! 👩🏻‍🍳👌🏻