Keeping Warm in a Trans- Siberian Cold Front

So the weather has been very cold as of late since we have had a Trans- Siberian cold front.  For dinner tonight it was appropriate to have soup since it has been so cold.  We had Broccoli Cheddar soup with some ingredients that I had to make from scratch.  Overall it was delicious even though I had to put a little twist on the directions!

Ingredients

1 Tbs. butter, melted
1/2 medium onion, chopped
1/4 C. flour
1/4 C. melted butter
2 C. Half & Half
2 C. chicken stock
1/2 lb. fresh broccoli
1 C. carrots, julienned
1/4 tsp. nutmeg
Salt and pepper, to taste
8 oz. grated sharp cheddar

Directions

Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for about 4 minutes. Be sure to stir frequently. Slowly add the Half & Half, continue stirring.  (I made Half & Half from scratch since they don't have it here which turned out to be 2 cups of milk and 2 Tbs. of melted butter) Add the chicken stock whisking all the time. Simmer for 20 minutes.
Add the broccoli, carrots and onions. (I didn't use carrots because I didn't have any so I think it's just your preference) Cook over low heat until the veggies are tender, about 20 minutes. Add salt and pepper. By now the soup should be thickened. Pour in batches into blender and puree. Return the puree to the pot and place over low heat, add the grated cheese; stir until well blended. Stir in the nutmeg.  We don't have a blender here so I didn't puree mine and it turned out fine.  Honestly I think it would have been a little better with the blender but don't blend it too much because I think you still want some pieces of broccoli there.

I hope you enjoy, quite tasty and would be great in a bread bowl!