Panera Bread Broccoli Cheese Soup
From CDKitchen.com
Serves 4
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 pound fresh broccoli
1 cup carrots, julienned or diced
salt and pepper to taste
1/4 teaspoon nutmeg
Hot sauce (optional)
Dijon mustard (optional)
8 ounces grated sharp cheddar
Saute 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. Add a few dashes of hot sauce and a tablespoon of Dijon mustard for more flavor if desired. The soup should be thickened by now.
Pour in batches into blender and puree. (optional)
Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.
Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. Add a few dashes of hot sauce and a tablespoon of Dijon mustard for more flavor if desired. The soup should be thickened by now.
Pour in batches into blender and puree. (optional)
Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.
O.K. my friend. THIS is where I draw the line.
ReplyDeleteI had old broccoli last week.
It WAS bad.
Sour, nasty...just bad.
No way would I make soup out of that.