You will need :

• 1 TBsp. ghee (or butter)
• 1 medium onion, chopped
• 1/4 cup + 2 cups low-sodium chicken broth
• 1/4 cup whole-wheat flour
• 1 cup 5% half-and-half
• 1 cup 5% cooking cream
• 1/2 lb broccoli (about 3 cups), chopped into bite-size pieces
• 1-1/3 cup carrot, julienned (or you can buy matchstick carrots at grocery store)
• 1/4 tsp. nutmeg
• 8 oz (2 cups) sharp cheddar cheese, shredded
• salt & pepper, to taste

Preparation

1. In a small pan over medium-high heat, sauté onion in 1 tablespoon of ghee until it starts to caramelize. Set aside.
2. In a large saucepan, over medium heat, combine 1/4 cup chicken broth with 1/4 cup whole-wheat flour using a whisk; cook for 2-3 minutes, whisking constantly.
3. Add the half and half and the cooking cream; stir.
4. Add the chicken broth and simmer for about 10 minutes.
5. Add the broccoli, carrots, and reserved onions. Reduce heat to low and simmer for 20-25 minutes.
6. Add salt and pepper to taste.
7. Remove from heat. At this point, you can leave the soup chunky or blend about 1-2 cup of the soup and stir it back in for a smoother soup (or do like me and use a hand-held blender straight in the pot until you’re satisfied with the consistency).
8. Return pot to low heat and add the cheese, stirring to incorporate it and help it melt along. Stir in nutmeg.

NUTRITIONAL INFO

Servings: 6 (about 1 cup per serving)
Calories: 280
Total fat: 21.5 g
Saturated Fat: 11.7 g
Cholesterol: 65mg
Sodium: 576 mg
Carbs: 17 g
Fiber: 2.75 g
Sugar: 8.75 g
Proteins: 14.5 g