Broccoli Cheddar Cheese Soup

60 grams (4 tablespoons) butter 

1/2 medium chopped onion

1/4 cup flour

470 ml 13% cream

2 cups chicken stock or broth

225 grams broccoli, chopped

1 cup carrot, julienned

1/4 teaspoon nutmeg

225 grams grated sharp cheddar cheese

salt and pepper

In a soup pot, melt the butter and saute the onions until soft.

Sprinkle the flour and nutmeg over the mixture. Cook over medium heat

for 1-2 minutes. Whisk in the cream and chicken stock. Add the broccoli

and carrots. Cook over low heat for 20 minutes or until the broccoli

and carrots are tender. Add salt and pepper. You can leave the soup

chunky or blend about 1 cup of the soup and stir it in for a smoother

soup. Return to low heat and add the cheese.