Step 1

Sauté the onion in 1 tablespoon melted butter and set aside. In a large pot whisk together the melted butter and flour over medium heat for about 3-4 minutes.

Step 2

Slowly whisk in the half and half and chicken stock. Let it simmer for about 20 minutes.

Step 3

Add the broccoli, carrots, and onions. Let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender.

Step 4

Add nutmeg, salt and pepper and sharp cheddar cheese. Let the cheese melt and then serve. For a smoother soup puree it in a [url:2]blender[/url]... but I love the chunks!