Meatless Fridays

I thought it would be nice to add a Meatless Friday feature to the blog. We have meatless meals a few times a week, but always on Fridays. Not only is it good for the pocketbook, but it's good for the soul!
This week's meatless meal is perfect for crisp, cool Fall evenings.
It's broccoli cheese soup and french bread!

(Recipe serves four so you may want to double it-
it also freezes beautifully!)

1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock
1/2 lb. fresh broccoli
1 cup carrots, julienned
salt and pepper to taste
1/4 teaspoon nutmeg
8 ozs. grated sharp cheddar

Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half. Add the chicken stock whisking all the time. Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into food processor and puree.
Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.

To make the easiest french bread, see my blog post on
Food Processor French Bread

With 10 broccoli plants in the garden, I have a feeling we'll be making plenty of this soup for the freezer!