Panera's Broccoli Cheese Soup
Info
SERVINGS: 4
TOTAL:
1h 10min
INGREDIENTS
-
1 Tbsp 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 (chopped into bite size pieces)
-
1 cup carrot, julienned, grated
-
1/4 tsp nutmeg
-
8oz grated extra sharp cheddar cheese
-
salt and pepper
-
crusty bread or bread bowl
INSTRUCTIONS
- Sauté onion in butter. Set aside.
- Cook melted butter and flour using a whisk over medium heat for 3-5 minutes or until you see a noticeable golden brown color in your pan.
- Slowly add in the chicken stock and whisk again to combine.
- Add the broccoli, carrots and the sauteed onions, into the pot.
- Simmer contents covered (stirring occasionally) for 20 minutes on medium heat.
- Stir, add the half & half. Cook covered over low heat 20-25 minutes but do not bring to a boil. This may cause the milk to curdle.
- Add salt, pepper & nutmeg. Note: you can purée half of your soup in a blender or with a handheld immersion blender if you choose however it isn't a requirement. Continue to cook the soup on low heat and slowly add the grated cheese a handful at a time and stir to avoid clumps.
- Once all the cheese has been added and is melted, remove from heat, and serve immediately. Suggestion: serve with crusty bread or in a breadbowl.