panera bread broccoli cheese soup |
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 bouillion |
1/2 lb. fresh broccoli |
1 cup carrots, julienned |
salt and pepper to taste |
1/4 teaspoon nutmeg |
8 ozs. grated sharp cheddar |
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. 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. |
