PANERA BROCCOLI CHEESE SOUP

Recipe By : Heavenly Recipes

15Minutes

Prep Time

30Minutes

Total Time

4 to 5 Persons

Serving

PANERA BROCCOLI CHEESE SOUP

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 (chopped into bite size pieces)

1

cup carrot, julienned, grated

1⁄4

teaspoon nutmeg

8

ounces grated sharp cheddar cheese

salt and pepper

crusty bread or bread bowl

2

cups whole milk

 

Directions

    STEP - 1

    Sauté onion in butter. Set aside.

    STEP - 2

    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.

    STEP - 3

    Slowly add in the chicken stock and whisk again to combine. Simmer contents covered (stirring occasionally) for 20 minutes on medium heat.

    STEP - 4

    Add the broccoli, carrots and the sauteed onions, into the pot. Stir, add the milk and half & half. Cook covered over low heat 20-25 minutes but do not bring to a boil. This may cause the milk to curdle.

    STEP - 5

    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 is melted, remove from heat, and serve immediately. Suggestion: serve with crusty bread or in a breadbowl.

    STEP - 6

    Refrigerate leftovers after they have cooled and store in a airtight container up to 5 days in the refrigerator.

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