Post by Chris in NM on Feb 17, 2011 13:24:31 GMT -6
ORIGINAL: My verson in red on the right Panera Bread Bakery-Cafe Broccoli Cheese Soup
1 tablespoon butter, melted - ignore 1/2 medium onion, chopped 1/4 cup melted butter 1/4 cup flour - 1/3 c. flour 2 cups half-and-half - 1 c. 1/2 & 1/2 and 1 c. milk 2 cups chicken stock or bouillon - 1 c. (you may use 2 c. if you want this not as thick) 1/2 pound fresh broccoli - 1 lb. chopped, stems reserved 1 cup carrots, julienned - did not use Salt and pepper to taste - did not use 1/4 teaspoon nutmeg 8 ounces grated sharp cheddar cheese - 8 oz. Mexican blend shred and 3 oz. cheddar cheese
Sauté onion in butter and add 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.
The soup should be thickened by now. Pour into blender with the chopped stems and some of the florets and puree. Return to pan. Add the broccoli. Cook over low heat until the veggies are tender for 20-25 minutes. Add the grated cheese and nutmeg; stir until well blended and heated through and the cheese is melted. This is very good!!!!!!