The original recipe calls for 2 cups half and half, but I opted for 2% milk to save on calories. You can use all milk, all half and half or 1 cup of each. When you are adding the milk (or half and half) makes sure to do this slowly to keep the texture from becoming grainy. This recipe serves 4.
1 tbsp butter
1/2 medium onion, chopped
1/4 cup butter
1/4 cup flour
2 cups milk (or half and half/ or a combination milk and half and half)
2 cups low sodium chicken broth
1/2 pound fresh broccoli
1 cup carrots shredded
salt and pepper to taste
1/4 tsp nutmeg
8 ounces grated sharp cheddar cheese (I use Wisconsin)
Saute onion in butter. Add butter and melt over medium heat. Whisk in flour and stir for 3-5 minutes. Stirring constantly, slowly add the milk (and or half and half). Add the chicken stock and continue to whisk. Simmer for 20 minutes.
Add the broccoli and carrots. Cook over low heat until the veggies are tender for about 20-25 minutes. Add salt and pepper to taste. Slowly stir in the cheese and whisk until well blended. Add in the nutmeg and stir. Serve immediately.ENJOY!