Panera Broccoli Cheese Soup

src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX4ZNmlbbLlbe_TikRq6yugCjmvLCqI7KM2Row6dEKw5ikyAPGOti_EtoehOS3za4LthPlJWiebqSZO28TDPtqjSiBdafmAC1sPs9Gf4vdZfB-Ox7Xfd_9VOBNlThyphenhyphenbTRI_NHANHO8rmE/s1600/710440678967229.jpg" width="320">A very good broccoli cheese soup. Serve with crusty bread.

Ingredients:

• 1 tablespoon 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
• 1 cup carrot, julienned
• 1/4 teaspoon nutmeg
• 8 ounces grated sharp cheddar cheese
• salt and pepper

Directions:

1. Sauté onion in butter. Set aside.
2. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.
3. Add the chicken stock. Simmer for 20 minutes.
4. Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.
5. Add salt and pepper. Can be puréed in a blender but I don't. Return to heat and add cheese. Stir in nutmeg.

Tweet