I tried this new recipe last week and loved it. I doubled it because there is no way I'm going through all that work for 4 servings - although it was actually easy. I was the only person in the house excited for it but everyone ate it (and were pleasantly surprised). My daughter even asked for leftovers for lunch the next day. Make some bread machine bread for a wonderful accompaniment. Well worth it! Visit Blessed with Grace for more Tempt My Tummy recipes!
Panera Broccoli Cheese Soup Recipe from recipezaar.com
SERVES 4
· 1 tablespoon melted butter
· 1/2 medium chopped onion
· 1/4 cup melted butter
· 1/4 cup flour
· 2 cups half-and-half cream
· 2 cups chicken stock
· 1/2 lb fresh broccoli
· 1 cup carrot, julienned (I pureed mine so that nobody would ask me to pick them out. It made the soup thicker. Just the way I like it!)
· 1/4 teaspoon nutmeg
· 8 ounces grated sharp cheddar cheese
· salt and pepper
Sauté onion in butter. Set aside.
Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.
Add the chicken stock. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes. Add salt and pepper. Return to heat and add cheese. Stir in nutmeg
· 1 tablespoon melted butter
· 1/2 medium chopped onion
· 1/4 cup melted butter
· 1/4 cup flour
· 2 cups half-and-half cream
· 2 cups chicken stock
· 1/2 lb fresh broccoli
· 1 cup carrot, julienned (I pureed mine so that nobody would ask me to pick them out. It made the soup thicker. Just the way I like it!)
· 1/4 teaspoon nutmeg
· 8 ounces grated sharp cheddar cheese
· salt and pepper
Sauté onion in butter. Set aside.
Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.
Add the chicken stock. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes. Add salt and pepper. Return to heat and add cheese. Stir in nutmeg
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