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PANERA’S BROCCOLI CHEESE SOUP

Prep Time:10 mins
Cook Time:25 mins
Total Time:35 mins
Servings6 servings

Ingredients

    • 1 tablespoon melted butter
    • 1 ⁄2 medium chopped onion
    • 1 ⁄4 cup melted butter
    • 1 ⁄4 cup flour
    • 2 cups half-and-half cream
    • 2 cups chicken stock
    • 1 ⁄2 lb fresh broccoli (about 3 cups), chopped into bite size pieces
    • 1 cup carrot , julienned (can buy matchstick carrots in produce section)
    • 1 ⁄4 teaspoon nutmeg
    • 8 ounces grated sharp cheddar cheese (2 cups)
    • salt and pepper

Instructions

  1. Sauté onion in 1 tablespoon of butter. Set aside.
  2. Cook the 1/4 cup melted butter and flour using a whisk over medium heat for 2-3 minutes. Stir constantly and add the half & half.
  3. Add the chicken stock and simmer for about 10 minutes.
  4. Add the broccoli, carrots and reserved onions. Cook over low heat 20-25 minutes.
  5. Add salt and pepper. You can leave the soup chunky or blend about 1 cup of the soup and stir it in for a smoother soup (that’s what I did). Return to low heat and add the cheese. If your heat is too high your soup can get grainy. Stir in the nutmeg.
  6. Serve with crusty bread.

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