Ingredients:
1 Tablespoon melted butter
1 chopped shallot
1 chopped shallot
1 Tablespoon of chopped chives
1 chopped clove of garlic
1/4 cup melted butter
1/4 cup flour
2 cups of whole milk
2 cups chicken broth
1/4 cup melted butter
1/4 cup flour
2 cups of whole milk
2 cups chicken broth
1/2 lb of broccoli
1 cup of chopped carrots
1 cup of chopped carrots
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
8 ounces grated sharp cheddar cheese
1/2 cup of asiago cheese
salt and pepper
salt and pepper
Directions:
Saute shallot, chives and garlic in butter in a small pan. Set aside.
In a dutch oven, melt butter, then add flour and whisk constantly over medium heat for 3-5 minutes. Stir in milk and chicken broth. Simmer for 20 minutes.
In a dutch oven, melt butter, then add flour and whisk constantly over medium heat for 3-5 minutes. Stir in milk and chicken broth. Simmer for 20 minutes.
Add the broccoli, carrots, shallots, chives and garlic. Cook covered, over low heat 20-25 minutes.
Add salt and pepper. Use an immersion blender to get the soup to a consistency of your liking. Then add cheeses and stir in nutmeg.
Add salt and pepper. Use an immersion blender to get the soup to a consistency of your liking. Then add cheeses and stir in nutmeg.
Pour into bread bowls, sprinkle with leftover cheese and enjoy.
