Prep time 10 min
Cook time 25 min
Total time 35 min
Serves: 6 serving
- 1 tablespoon melted butter
- 1⁄2 medium chopped onion
- 1⁄4 cup melted butter
- 1⁄4 cup flour
- 1 cup cream
- 1 cup milk
- 2 cups chicken stock
- 3 cups fresh broccoli, chopped into bite size piece
- 1 cup carrot, julienned
- 1⁄4 teaspoon nutmeg
- 2 cups grated sharp cheddar cheese
- salt and pepper
- Sauté onion in 1 tablespoon of butter. Set aside.
- Cook the ¼ cup melted butter and flour using a whisk over medium heat for 2-3 minutes. Stir constantly and add the half & half.
- Add the chicken stock and simmer for about 10 minutes.
- Add the broccoli, carrots and reserved onions. Cook over low heat 20-25 minutes.
- 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 (that's what I did). Return to low heat and add the cheese. If your heat is too high your soup can get grainy. Stir in the nutmeg.
- Serve with crusty bread.
Broccoli contains a good amount of vitamin B2. A deficiency of vitamin B2 can make the eyes highly sensitive to light, which can cause inflammation, blurred vision and ocular fatigue. Vitamin B2 also plays a role in preventing cataracts or delaying their progress.
Broccoli also contains powerful phytochemical antioxidants, such as lutein and zeaxanthin, and vitamin A that are essential for healthy eyesight.
Carrots contain a lot of beta-carotene, which is a precursor for vitamin A. Vitamin A prevents night blindness, helps maintain a healthy and clear cornea, and protects the cells in your eyes and throughout your body.
Carrots also contain lutein, which helps increase pigment density in the macula, the oval-shaped yellow spot near the center of the retina.
Date Published: 29 June 2016