Soups & Stews |
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Panera Bread Broccoli Cheese Soup - 2005
Recipe courtesy of Mike Nohl
INGREDIENTS
PREPARATION
Sauté onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes, until lightly browned. Stir constantly and slowly add the half and half. Add the stock, whisking all the time. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender (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 nutmeg and serve.
- 1 tablespoon butter -- melted
- ½ medium onion -- chopped
- ¼ cup butter -- melted
- ¼ cup flour
- 2 cups half and half
- 2 cups chicken or vegetable broth
- ½ pound fresh broccoli
- 1 cup carrots -- julienned
- salt and pepper -- to taste
- ¼ teaspoon nutmeg
- 8 ounces sharp cheddar cheese -- grated
PREPARATION
Sauté onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes, until lightly browned. Stir constantly and slowly add the half and half. Add the stock, whisking all the time. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender (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 nutmeg and serve.