Panera Bread Broccoli Cheese Soup
I like to enjoy Broccoli Cheese Soup as it is served at Panera, in a bread bowl.
I tried making bread bowls once upon a long ago time -- and now I just stop by the bakery and pick up a couple.
I strongly suggest you save yourself the trouble and do the same.
Hey, those guys are professionals. Let them do what they do.
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
- 1/2 pound fresh Broccoli
- 1 cup Carrots, julienned
- Salt and Pepper, to taste
- 1/4 teaspoon Nutmeg
- 8 ounces grated Sharp Cheddar Cheese
Directions
- Saute the onion in butter and set aside.
- Cook melted butter and flour using a whisk over medium heat for 3-5 minutes.
- Stirring constantly, slowly add in the half-and-half (you are 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.
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Photo of Panera Bread Broccoli Cheese Soup is by Dave77459 and is used by permission under the Creative Commons Attribution-NonCommercial-ShareAlike 2.0 Generic (CC BY-NC-SA 2.0) License.
All other photos are attributed on the recipe pages linked to.
All other photos are attributed on the recipe pages linked to.
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