Monday, January 16, 2017


1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock
1/2 lb fresh broccoli
1 cup carrot, julienned
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper

In a small saucepan, sauté onion in the 1 tablespoon of butter; set aside.

In a large saucepan, cook the 1/4 cup melted butter and flour, using a whisk, over medium heat for 3-5 minutes stirring constantly until smooth. Slowly add the half & half then the chicken stock. Simmer mixture for 20 minutes.

Add the broccoli, carrots and  cooked onions. Cook over low heat 20-25 minutes;
add salt and pepper. Can be puréed in a blender, if desired. Return to heat and add cheese. Stir in nutmeg before serving.

Yield: 4 servings
Note: File Photo

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