Onion cut into cubes, carrots straws. On a heated pan pour 2 tbsp of melted butter, add the onion, and fry until Golden brown. Place on a plate.

In the same pan pour 2 tbsp of melted butter and add 2 tbsp of flour (without top), stir well until smooth. In a few minutes gradually add the broth (at room temperature), stirring well.

Pour into a saucepan, add fried onions, salt and pepper, mix well. On low heat bring to a boil, add broccoli (split into florets) and carrots. Mix well and add the cream. Stir and cook 20 minutes, stirring constantly. If needed, add more salt and pepper to taste. When the vegetables are ready add the nutmeg. And stirring constantly, gradually add grated on a coarse grater cheese. Cook for another 2 minutes and switch off. The soup is ready.