INGREDIENTS
2
bay leaves
4 cups
broccoli florets
3 tbsp
butter
1
carrot
1/4 tsp
cayenne
2 tbsp
extra virgin olive oil
2 tbsp
fresh thyme leaves
1 serving
kosher salt
3 cups
low sodium chicken broth
1/4 tsp
nutmeg
2 cups
sharp cheddar cheese
1 cup
whole milk
1 small
yellow onion
2 media
zucchini