Sure, it was a bit chilly...but look at that sky!!!!
1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half (Fat free works great!)
2 cups chicken stock or bouillon
1/2 pound fresh broccoli
1 cup carrots, julienned (save time and buy matchstix carrots)
salt and pepper to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar (2% works great)
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 (this is called making a roux). 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 blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve
This Saturday. the day after 'Snowmaggedon', Abi had Sofie over for the day. They had so much fun playing tigers and Barbies (which I never thought Abi would do because she is quite the tomboy). The girls helped me make Brandy some birthday cupcakes that were also VERY YUMMY!!!
Sofie and Abi
Two days after 'Snowmaggedon' it was about 70 degrees outside, perfect for a front yard baseball game. Mark and some of the neighbor kids played a good game.
Abi, though not much of a ball player, soaked up the sunshine too...dancing around the backyard!!!