Broccoli Cheese Soup

To a pot, add chicken stock, carrots and broccoli. Add salt if stock is unsalted. Cover pot and bring to a boil. Turn down heat to medium low, cover and cook for 20 minutes. Turn heat off and leave uncovered for a few minutes. Put half of this in a blender and blend for a minute. Set aside.

Heat up another pot, add butter. Add onions and garlic. Sautee until soft. Add all purpose flour, stir and cook for a minute until raw taste disappears. Add milk while stirring. Bring up to a low boil and turn off heat. Grate 2 pinches of nutmeg into pot. Add cheese and stir until smooth. Add salt and pepper to taste.

Add pureed broccoli mixture to pot and stir until smooth. Add half of remaining whole broccoli/stock and mix. Add remaining whole broccoli/stock and mix. Taste and adjust seasonings if necessary. For your taste - If soup is too thin, stir in a little more cheese. If soup is too thick, add a little hot stock.