Panera Bread Broccoli Soup

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 or bouillon
1/2 lb. fresh broccoli washed, cut up and save the stems for the salad
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
till 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.


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