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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