Heat olive oil in a small skillet over medium heat. Add onion. Saute 5 minutes or until onions are translucent. Set aside.
In a 5-quart dutch oven or soup pot, heat butter over medium heat until melted. Whisk in flour and keep stirring, about 3-5 minutes.
Whisk in milk. Add chicken stock and garlic. Turn heat down and allow to simmer about 20 minutes.
Add broccoli florets, carrots and onions. Continue simmering 30- 40 minutes, or until broccoli is tender. Season with salt and pepper.
Transfer 2 cups of soup to a blender and puree. Return to soup pot. Stir in nutmeg and cheeses until melted.
My husband liked it which is all that important.
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|Serving Size: 1 Serving (404g)|
|Recipe Makes: 6|
|Calories from Fat: 759 (82%)|
|Amt Per Serving||% DV|
|Total Fat 84.3g||112 %|
|Saturated Fat 30.8g||154 %|
|Monounsaturated Fat 35.6g|
|Polyunsanturated Fat 8.7g|
|Cholesterol 138mg||42 %|
|Sodium 1917.3mg||66 %|
|Potassium 695mg||18 %|
|Total Carbohydrate 14.6g||4 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 12.1g|
|Protein 27.6g||39 %|
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Calories per serving: 928
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