1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups heavy cream
2 cups chicken stock or bouillon
1/2 pound fresh broccoli
1 cup matchstick carrots
salt and pepper to taste
1/4 teaspoon nutmeg
1 cup grated sharp cheddar
Drop your butter in the skillet with the onions, and set the onions aside once golden. Whisk your butter and flour together over medium heat for about 5 minutes. Stir in the cream and chicken stock, and let it sit for about 20 minutes over low-medium heat (on a scale of 1-10, on 5.)
Toss in your carrots, onions and broccoli. Cook until the carrots are tender, and add the salt and pepper. Add the cheese and nutmeg, and ta da! Soup!
If you said my soup didn’t taste equal to or better than Panera’s, you’d be a hot blooded lie!