Broccoli Cheese Soup - Ethan, Mike & Chris

Ingredients:
4 heads broccoli, cut into 1 inch florets
 olive oil, for frying
salt and pepper
1 stick butter
1 1/3 cup flour
4 cups whole milk
2 cups half and half
pinch nutmeg
3 cups grated chese
1 cup chicken broth

Directions:
Preheat oven to 375°.

Remove 2 cups of the broccoli florets, cut in half, drizzle with olive oil and sprinkle with salt and pepper. Place on a baking sheet cut side down and bake until the florets begin to crisp and turn slightly brown, about 20 minutes.

Meanwhile, melt the butter ina pot over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Sprinkle the flour on top. Stir to combine and cook until the flour is absorbed and smells lightly toasted,1 minute or so. Add the milk and half and half. Add the nutmeg, then the broccoli, a small dash of salt and plenty of black pepper. Cover the pot and reduce the heat to low. Simmer until the broccoli is tender, 20 to 30  minutes. Stir in the cheese and allow to melt.