1 tablespoon olive oil
1.5 cups yellow onion, medium dice
1 teaspoon Kosher salt
1⁄4 cup olive oil
1⁄4 cup flour
2 cups milk
1/4 teaspoon nutmeg, freshly grated (substitute 1/8 teaspoon dry)
2 cups chicken stock
2 teaspoons Dijon mustard
2 cups coarsely chopped broccoli florets
1 cup carrot, shredded (3-4 carrots)
1 stalk celery, diced
2 1⁄2 cups sharp Cheddar cheese, *grated on a box grater
salt and pepper to taste
6 small round bread loaves (about 8 ounces each)
Heat 1 tablespoon olive oil in a stockpot over medium-high heat, add the onion and cook 5-6 minutes until translucent. Add the remaining olive oil and the flour, whisk to toast the flour, 3-4 minutes. Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture.
Bring to a simmer; cook until mixture is thickened, about 15 minutes. Add broccoli, carrot, and celery; simmer stirring often until vegetables are tender, about 20 minutes. Stir in the grated cheddar cheese until the cheese melts. Season with salt and pepper to taste.
To serve cut a large round out of the top of each bread bowl. Scoop out the center (save the center to make croutons for a salad) and fill with soup.