assignmentPREPARATION
1
In a large stock pot, melt butter over medium heat.
2
Sauté onion in butter until translucent, about 3-4 minutes.
3
Stir in the chicken (or vegetable) broth, half and half, broccoli, carrots and celery.
4
Bring to a boil; then reduce heat and simmer 10-15 minutes or until broccoli is soft and tender.
5
In a small bowl, whisk together milk and cornstarch.
6
Pour this mixture into the soup pot and stir until soup starts to thicken, 3-4 minutes.
7
Stir in pepper, garlic powder, thyme, nutmeg and sea salt.
8
Drop the heat to low and stir in cubed Velveeta and sharp cheddar cheese.
9
Continue stirring until all of the cheese has melted.
10
Top each bowl of soup with a little extra shredded cheddar cheese and serve immediately.