On the stove in a large pot over medium heat, melt the butter and then sauté the onion and garlic until translucent, about 5 minutes.
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1
Once the onions are cooked, sprinkle in the flour and use a whisk to slowly whisk in the half-and-half and stock. Add in the broccoli, carrots, and nutmeg and stir.
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Once the broccoli is cooked, stir in the cheese and then taste and adjust the salt and pepper. Use a stick blender to blend the soup a little until still somewhat chunky, but this is your choice.
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4
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