What's for Dinner {5} - FLOP!

I've been dying to try make my first crack at making a delicious broccoli cheddar soup. I somehow got up the courage to make it last week and was sooo excited. Amanda had mentioned on one of my pins that all the times she's tried making the soup that it always separates. I've gotta say that going in, I thought I was golden. All the recipes I found seemed to really spell out the directions and none of the reviews mentioned this problem. When I had finished the soup I could tell that it hadn't completely melded together as all of the other broccoli cheddars I'd seen but it tasted fine. Gary and I then decided to leave it on the stove to simmer for 30 minutes while we watched something on tv. BAD IDEA. When we came back to the kitchen the soup had completely curdled and was inedible. It was so sad. I later found something online that said you should only leave the cheese on the heat until it's melted. Then remove because you'll end up with curdled soup. Disgusting. I'll just have to try again sometime.

Here's the recipe I loosely followed:

Broccoli Cheddar Soup

* 2 T. Butter, melted
* 1 large onion, chopped
* 1/2 c. butter, melted
* 1/2 c. all purpose flour
* 4 c. half and half
* 4 c. chicken broth
* 1 lb. fresh broccoli
* 2 cups, julienned carrots
* salt and pepper, to taste
* 1/2 t. nutmeg
* 16 oz. sharp cheddar cheese, grated

Saute onion in butter. Set aside. Whisk butter and flour over medium heat for 3-5 minutes. Stir constantly and slowly add half and half. Add chicken stock, still whisking.

Simmer 20 minutes.

Add broccoli, carrots and onion. Cook over low heat until veggies are tender – about 20-25 minutes. Add salt and pepper. The soup will have thickened by now.

Carefully transfer soup mixture to blender and puree. Return soup to pot (or crockpot) over low heat. Add cheese. Stir until well blended. Add nutmeg right before serving.

**This, of course, was taken when the soup was STILL EDIBLE. How depressing!!