1 1/2 tablespoons melted butter
1 medium sweet onion chopped
1 garlic clove
6 tablespoons butter
6 tablespoons butter
6 tablespoons flour
3 cups half-and-half
3 cups chicken stock
3 or 4 cups broccoli
3 large carrots chopped
black pepper (to taste)
3/4 tsp smoked paprika
3/4 tsp dry mustard powder
12 ounces grated sharp cheddar cheese (save some to garnish)
3/4 tsp smoked paprika
3/4 tsp dry mustard powder
12 ounces grated sharp cheddar cheese (save some to garnish)
salt (if needed)
In a large dutch oven, saute the onion and carrots in 1 1/2 tablespoons melted butter. Remove the vegetables and set aside. Make a roux with the 6 tablespoons of butter and flour. Whisk in the chicken stock and then add the half and half. Let it simmer for about 20 minutes. Add the onions and carrots and the broccoli and let it simmer until all the veggies are tender. Add the salt, pepper, paprika and mustard powder to taste. Garnish with grated cheese.
