Monday, August 17, 2009

Panera Bread's Broccoli Cheddar Soup

I did not get a picture this time since we were running out the door for cheer practice. Next time!



Panera Bread's Broccoli Cheddar Soup
ajays- from CDkitchen.com


1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillon
1/2 lb. fresh broccoli
1 cup carrots, julienned
salt and pepper to taste
1/4 teaspoon nutmeg
8 ozs. grated sharp cheddar


Sauté onion in butter. Set aside.
Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux).
Add the chicken stock whisking all the time. Simmer for 20 minutes.


Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree.
Return to pot over low heat and add the grated cheese; stir until
well blended.
Stir in the nutmeg and serve.


* My notes: I used milk since I did not have half and half. I probably would not blend it all up next time, I did not like the texture. Maybe just half.

2 comments:

mamaJean said...

Yummy - thanks for sharing! How many servings does this reciepe make? I can't wait to try it.

Lori said...

Ummm Jean...DH and I can have 2 bowls the night we make this, then maybe a bowl or two for leftovers the next day.

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