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Soups & Stews

Panera Bread Broccoli Cheese Soup - 2005
​​​​​​​​​​​​​​​​​​​​Recipe courtesy of Mike Nohl

INGREDIENTS
  • 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.

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  • Home
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  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking