Panera Bread Broccoli Cheese Soup

By Traceylu-2

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

Preparation

Step 1

serves/makes: 4

DIRECTIONS:

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. Add the grated cheese; stir until well blended. Stir in the nutmeg and serve.

NOTE: The original recipe called for pureeing the soup, but I found the texture was not pleasant after pureeing. Leaving the soup chunky was much better. Can also cauliflower to make California Medley soup.