Recipe type: Soup
Prep time: 15 mins
Total time: 45 mins

The recipe is developed by Hanady Awada who is blogger @ Recipe Nomad and Food File Contributor for Shanghai Family Magazine. For more inspiration see .


1 tbsp melted butter

½ medium onion, chopped

50 g (¼ cup) melted butter

50 g (¼ cup) flour

4 tbsp melted butter + enough milk to make 5 dl (2 cups)

5 dl (2 cups) vegetable or chicken stock

450 g (1 pound) fresh broccoli, florets cut into bite size pieces and stem julienned

250 g (1 cup) carrot, julienned

¼ teaspoon nutmeg

350 g (12 ounces) grated sharp cheddar cheese

Salt and pepper to taste


Sautee the onion in 1 tablespoon melted butter and set aside.

In a large pot, whisk together the melted butter and flour over medium heat for about 3-4 minutes.

Slowly whisk in the milk-butter mixture and the chicken or vegetable stock. Let it simmer for about 20 minutes.

Add the broccoli, carrots, and onions. Let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender.

Add nutmeg, salt and pepper and sharp cheddar cheese. Let the cheese melt and then serve.

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