Step 1

In a small pan, saute the onion in butter. Set aside.

Step 2

Next you need to prepare the roux; cook butter and flour using a whisk over medium heat for 3 minutes. Stir constantly.

Step 3

Slowly add in the milk and continue to whisk.

Step 4

Add the chicken stock whisking all the time. Simmer for 20 minutes.

Step 5

Add the broccoli, carrots and sautéed onions.

Step 6

Cook over low heat until the veggies are tender, about 20 minutes.

Step 7

Add salt and pepper.

Step 8

Pour in batches into blender, or a food processor, and puree.

Step 9

Return to pot over low heat and add the grated cheese; stir until well blended.

Step 10

Stir in the nutmeg and serve.