1Saute 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.
2Slowly whisk in the half and half and chicken stock. Let it simmer for about 20 minutes.
3Add the broccoli, carrots and onions. Let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender.
4Add the nutmeg, salt and pepper and sharp cheddar cheese. Let the cheese melt and then serve.
Pairing soups and wine can be tricky. Besides there being many types of soup (stews, chowder, broth-based, etc.), soups are liquid and pairing liquid with liquid is strange. In reality,...
