Broccoli Cheddar Soup - Ends + Stems with Chef Alison

Ingredients

• 1 ⁄ 2 Yellow Onion
• 2 cloves Garlic
• 1 ⁄ 4 cup Unsalted Butter
• 1 ⁄ 4 cup Flour
• 2 cups Half & Half
• 2 1 ⁄ 2 cups Stock (chicken or vegetable)
• 3 ⁄ 4 pound Broccoli (about 4 cups, use lots of stalk!)
• 1 Carrot (small dice)
• 1 teaspoon Kosher Salt (possibly more to taste)
• 1 ⁄ 2 teaspoon Black Pepper
• 1 ⁄ 4 teaspoon Nutmeg
• 8 ounces Cheddar Cheese (sharp variety - about 2 cups grated)