This is similar to the chowder and the black broccoli soup.
This is a fast soup that you can make while you are making the sandwiches or the salad.
Saute an onion in butter. Or 1/2 an onion. Add minced garlic if you like.
Next, add more butter, about half a stick, and some big spoonfuls of flour, 2-3. Do not use arrowroot if you use gluten free. Some people will take out the onion at this point, because it's sort of a weird thing to whisk out lumps and fight the onion at the same time. But it's not necessary, if you can discern a lump in your flour from an onion piece.
Let that cook for a few minutes. Then add in about 2 cups half and half, or a cup of half and half and a cup of heavy cream or coconut milk. I like the Thai Kitchen one in the red can for soups. It is never separated or oddly glooky and glucky :) Whisk out lumps.
Add two cups of your chicken stock--probably your plainer one.
Then add in chopped fresh broccoli, about two cups, or a mix of cauliflower and broccoli, and julienned or shredded carrots--let your veggies cook until they are as soft as you like them. I have all of my teeth and can chew well, so not as long as for me. You can also put your soup through a food processor, if you like it very smooth, but once again, not a fan of the the super smooth soups. I don't want to start ranting, but I assume that chewing our food is part of a natural process, and healthier to chew it, than pureeing it and drinking it, unless we have to. Also, super smoothing out soups makes it look like vomit, in a way. If you have ever read another recipe that has the word "vomit" in it, please let me know. On that note, I have recently seen the "riced" frozen veggies, cauliflower and sweet potatoes, so that might be something to try in this recipe, for ease of use. Smile.
Melt in 2 cups of shredded cheese at a low heat. Add in salt and pepper, Nature's Seasoning, red pepper flakes, nutmeg, whatever you like. Don't let it get too hot and separate and get all gloppy and gloopy on you!
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