Prep Time: 15 minutes

Cook Time: 40 minutes

Serving: 4

A Word From The Cook

Thick, rich and creamy – could be lunch by itself!

Ingredients

• 2 TBSP Butter
• 1  Small Onion (diced)
• 2 Tbsp Gluten Free All Purpose Flour
• 1  Cup Half & Half
• 2 1/2 Cups Chicken Broth
• 5 Grinds Black Pepper
• 3 Grinds Salt
• 2 Cups Broccoli Flowerettes
• 1 Carrot (diced)
• 1 Celery Stalk (diced)
• 1 1/2   Cups Cheddar Cheese (grated)

Instructions

1. In a large stock pot, melt butter over medium-high heat.
2. Add the onion and sauté until soft (4-5 minutes).
3. Add the flour and using a whisk, blend in the flour until the mixture turns a golden brown colour (2-3 minutes).
4. Add the Half & Half slowly stirring constantly to ensure mixture is smooth.
5. Add the Chicken Stock, Pepper and Salt.
6. Reduce heat to low and simmer.   Mixture will begin to thicken (10 minutes).
7. Add the Broccoli, Carrots, Celery and simmer 20 mintues more.   Vegetables will be tender but still crisp.
8. Remove from heat and add the Cheddar stirring to ensure the cheese melts and is well blended.
9. Serve with gratings of Cheddar on top.