1 tablespoon butter
½ onion, chopped
¼ cup melted butter
¼ cup flour
2 cups milk
2 cups chicken stock
1 ½ cups coarsely chopped broccoli florets
1 cup matchstick-cut carrots
1 stalk celery, thinly sliced
2 ½ cups shredded sharp Cheddar cheese
salt and ground black pepper to taste
Step 1 Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.
Step 2 Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat. Continue to whisk and cook , adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
Step 3 Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes.
Step 4 Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.
Cook's Note:
I use 2% milk but you can use any, including half and half.
Prep: 15 mins
Cook: 50 mins
Total: 1 hr 5 mins
Servings: 8
Yield: 8 servings
Nutrition Facts
Per Serving: 304 calories; protein 14.3g; carbohydrates 10.7g; fat 23g; cholesterol 70.5mg; sodium 624mg.