Cooking Instructions
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Step 1
Melt the
Unsalted Butter (1/3 cup)
in a large Dutch oven or pot over medium heat.
Step 2
Add the
Onion (1)
and cook until tender.
Step 3
Whisk in the
All-Purpose Flour (1/4 cup)
and cook until golden, 3 to 4 minutes, then gradually whisk in the
Half and Half (2 cups)
until smooth.
Step 4
Add
Chicken Broth (3 cups)
,
Bay Leaves (2)
, and
Ground Nutmeg (1/4 tsp)
, season with
Salt and Pepper (to taste)
and bring to a simmer. Reduce the heat to medium and cook uncovered until thickened for about 20 minutes.
Step 5
Add the
Broccoli Florets (4 cups)
and
Carrot (1)
to the broth mixture and simmer until tender. About 7 to 10 minutes. Discard the bay leaves.
Step 6
Puree the soup in batches in a blender or use and immersion blender to break up the broccoli and carrot.
Step 7
Add the
White and Yellow Cheddar Cheese (2 1/2 cups)
to the soup and whisk over medium heat until melted.
Step 8
Ladle into
Sourdough Bread Rolls (4)
and garnish with cheese or croutons or both. Broil in the oven for a few minutes to get a little browning on the top if adding to bread bowls.
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