Ingredients
-
1
-
1/2
-
1/4
-
1/4
-
2
-
2
-
1/2
-
1
-
1/4
-
8
-
-
-
2
-
-
Directions
Panera Broccoli Cheese Soup,A very good broccoli cheese soup. Served with crusty bread.,Excellent!,Not my favorite recipe. It will take a lot of tweaks to make it work for my taste. Other’s suggested steaming the broccoli first or using frozen- Ill try that next time. Mine tasted very “carrot-y”. My bad, I grated the carrots rather than thin slice or Julienne. Garlic is a MUST- adding it in when you saut the onions. Not sure how to overcome the obstacle of overly creamy and under-cheesy.
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Steps
|
1
Done
|
Saut Onion in Butter. Set Aside. |
|
2
Done
|
Cook Melted Butter and Flour Using a Whisk Over Medium Heat For 3-5 Minutes or Until You See a Noticeable Golden Brown Color in Your Pan. |
|
3
Done
|
Slowly Add in the Chicken Stock and Whisk Again to Combine. Simmer Contents Covered (stirring Occasionally) For 20 Minutes on Medium Heat. |
|
4
Done
|
Add the Broccoli, Carrots and the Sauteed Onions, Into the Pot. Stir, Add the Milk and Half & Half. Cook Covered Over Low Heat 20-25 Minutes but Do not Bring to a Boil. This May Cause the Milk to Curdle. |
|
5
Done
|
Add Salt, Pepper & Nutmeg. Note: You Can Pure Half of Your Soup in a Blender or With a Handheld Immersion Blender If You Choose However It Isn't a Requirement. Continue to Cook the Soup on Low Heat and Slowly Add the Grated Cheese a Handful at a Time and Stir to Avoid Clumps. Once All the Cheese Has Been Added Is Melted, Remove from Heat, and Serve Immediately. Suggestion: Serve With Crusty Bread or in a Breadbowl. |
|
6
Done
|
Refrigerate Leftovers After They Have Cooled and Store in a Airtight Container Up to 5 Days in the Refrigerator. |
