Broccoli Cheese Soup

Adapted from cdkitchen, serves 4

Date made: 1/12/2011

1 T butter, melted

1/2 medium onion, chopped

1/4 c melted butter

1/4 c flour

2 c half-and-half

2 c chicken stock

1/2 lb fresh broccoli, chopped in small pieces*

1/4 t nutmeg

1/2 lb goat cheddar cheese, grated*

salt and pepper to taste

Saute onion in tablespoon of butter and set aside.

Stir melted butter and flour over medium heat for 3-5 minutes. Stirring constantly, and slowly add half-and-half.

Add chicken stock, also while stirring constantly. Reduce heat to low, and simmer for about 20 minutes.

Add broccoli and onions. Cook over low heat until veggies are tender, about 20-25 minutes.

Add salt and pepper and the grated cheese. Stir until melted, stir in nutmeg, and serve.

I only had about 3/4 of what the recipe called for of the local goat cheese I had gotten from Hollygrove Market and Farm the week prior, so I satisfied the balance with finely shredded sharp cheddar cheese from the normal grocery store. I liked the overall flavor -- not too cheesy, but next time I might add a little more sharp cheddar to add more flavor.