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    Panera Bread Company Broccoli Soup


    Source of Recipe


    Home Cookin 4.6 Chapter: Restaurant Recipes chapter 2

    List of Ingredients




    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 (I use SUPERIOR TOUCH BETTER THAN BOUILLION CHICKEN BASE)
    1/2 lb. fresh broccoli (I use a whole rubber-banded bunch)washed, cut up and save the stems for the salad
    1 cup carrots, julienned (I grate mine)
    salt and pepper to taste
    1/4 teaspoon. nutmeg
    8 ozs. grated sharp cheddar

    Recipe



    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 till veggies are
    tender for 20-25 minutes. Add salt and pepper. The soup should be thickened
    by now.

    Pour in batches into osterizer (blender) and puree.

    Return to pot over low heat and add the grated cheese; stir until well
    blended. Stir in the nutmeg.

    This soup serves 6 and can be easily doubled. It is unbelievably delicious!!

 

 

 


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