|Photo courtesy of Juli via Flickr|
2 heads broccoli, cut into small florets
1/2 medium onion, chopped
1 cup carrots, sliced thin
1/4 cup butter, melted
1/4 cup flour
2 cups milk, warmed
2 cups vegetable stock
8 oz sharp cheddar cheese, shredded
1/2 cup sour cream
Salt and pepper to taste
Saute onion in 1 tbsp of melted butter until transparent.
In a separate pot, make a roux by whisking in remainder of melted butter and ¼ cup flour.
Slowly whisk in warmed milk, and cook until mixture thickens.
Whisk in vegetable stock.
Transfer mixture into crock pot.
Add broccoli florets, carrots and sauteed onions.
Cook in crock pot on low until broccoli is tender.
Stir in cheese until melted. Add sour cream. Add salt and pepper to taste.
Blend until smooth (or leave it chunky, if you prefer).
Serve in a sourdough bread bowl.