1. PREPARE: Gather and prepare all the ingredients before starting. Once the roux is started there will be a 10-15 of continuous whisking and no time to find what you forgot. Pre-measure the quart of stock into a pan to heat. Saute onion in tablespoon of butter over medium heat, adding garlic after a few minutes, then set aside. Cook bacon until crisp and chop into bits, if desired for garnish.
2. ROUX: Melt the stick of butter in a heavy-bottom saucepan, add flour and whisk in. Cook over medium-low heat for 3-5 minutes, stirring frequently.
While whisking, slowly add some of the half-and-half, then some of the hot stock, alternate stock and dairy, whisking all the time until combined and heated. Simmer for 20
minutes over low heat, stirring occasionally. (You can use this time to wash all those pans you already made dirty.)
3. SOUP: Add the broccoli and carrot. Cook over low
heat until the veggies are tender, about 20-25 minutes. The soup should be thickened by now. Take out a cup or so of cooked broccoli florets and set aside. Puree the remaining soup with an immersion blender, or puree in batches with blender or food processor. Return to pot over low heat and add the grated cheese and the reserved broccoli; stir until well
blended and hot. Stir in the nutmeg, mustard, and a shake or two of hot sauce. Taste, and add salt and pepper as desired. - we like a lot of pepper, and I don't salt my stock, so the soup definitely needs salt. Garnish with fresh bacon bits, if desired. Serve with crusty bread.
