Broccoli Cheese Soup

1 tablespoon melted butter
1/2 medium onion, chopped
2 cloves garlic, chopped
1/4 cup melted butter
1/4 cup flour
2 cups chicken stock
2 cups half and half
1/2 lb. fresh broccoli, chopped into small pieces
1 cup carrot, julienned
1/4 teaspoon nutmeg
pinch cayenne pepper
8 oz. cheddar cheese, shredded
salt and pepper to taste

In a small saute pan, cook the chopped onion in 1 tablespoon of melted butter. Once the onion is translucent add the garlic and saute for a minute or two more.

In a large pot whisk together 1/4 cup melted butter and flour. Cook while whisking for 2 - 3 minutes. Slowly whisk in the chicken stock. Once incorporated, whisk in the half and half. Let the mixture simmer for 15 minutes.

Add the broccoli, carrots, cooked onion and garlic to the pot. Let simmer for 20-25 minutes until the broccoli and carrots are tender.

Add the nutmeg and the cayenne pepper. Stir in the shredded cheese until melted. Add salt and pepper as needed.