1 onion, diced
1/4 c. melted butter
1/4 c. flour
2 c. half and half
3 c. chicken broth
1 head of broccoli, cut into florets
1/4 t. nutmeg
1 t. black pepper
8 oz. cheddar cheese, shredded
bread loaves to scoop out for bowls
Saute onion in butter and set aside. Whisk melted butter and flour for 3-5 minutes. Add the half and half and continue whisking to make a roux. Add the chicken broth and simmer for 20 minutes. Add the broccoli and onions and cook for 20 minutes or until broccoli is tender. Add nutmeg and pepper and puree with an immersion blender. Stir in shredded cheese and warm until melted. Serve in a toasted bread bowl.
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