MHS: This recipe was part of the Culinary Arts course (Spring 2012) -- We also made our own stock for this recipe. :)
9 Tbls butter
1 lrg onion, chopped
1/3 C flour
3 C half & half
4½ C broth (vegetable or chicken)
3 bay leaves
½ tsp grated nutmeg
salt and pepper to taste
6 C broccoli florets
2 med carrots, diced
3½ C (about 12 oz) grated sharp cheddar (white or yellow); plus extra for garnish
Melt the butter in a large Dutch oven (stock pot or other large pot) over medium heat. Add the onion and cook until tender, about 5 minutes.
Whisk in flour and cook until golden, about 3-4 minutes; then gradually whisk in half & half until smooth. Add broth, bay leaves and nutmeg. Season with salt & pepper as desired.
Reduce heat to medium-low and cook, uncovered, until thickened, about 20 minutes.
Add the broccoli (reserve some for garnish if desired) and carrot to the broth mixture and simmer until tender, about 20 minutes.
Discard bay leaves. Puree the soup in batches in a blender, or in the pot with an immersion blender. There will still be flecks of carrot and broccoli.
Add the cheese to the soup and whisk over medium heat until melted. Add up to ¾ C additional broth if soup is too thick.
Serve garnished with additional shredded cheese and/or broccoli florets.