1. Melt butter in a heavy bottom pot. Add the onions
and carrots and cook until tender, about 5 minutes.
Whisk in the our and cook for 5 more minutes. Add
broth, continue stirring as mixture thickens. Add
broccoli and simmer on medium heat until tender,
about 20 -25 minutes, stirring occasionally. Cool to
room temperature.
2. Place soup into the Pitcher & blend on HIGH until
smooth.
3. Transfer the soup to the pot. Add milk, cheese, and
seasonings then simmer until heated through.
3 cups broccoli florets, trimmed and roughly chopped
½ small yellow onion, chopped
1 medium carrot, peeled and julienned
3 tablespoons butter
2 tablespoons flour
3 cups chicken broth
1 cup whole milk
6 ounces cheddar cheese, shredded
Salt and pepper to taste
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