Panera Bread Broccoli Cheese Soup
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
1/2 lb. fresh broccoli
1 cup carrots, julienned
salt and pepper to taste
1/4 teaspoon nutmeg
8 oz. grated sharp cheddar
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 until the veggies
are tender for 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
the nutmeg and serve.
Jenn B In SEMO
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