Monday, March 22, 2010

Broccoli Cheese Soup

And the last recipe from the brunch! Broccoli Cheese Soup. The recipe is from cdkitchen and lots of people claim that it is a great Panera knock off. I often get the Broccoli Cheese Soup from Panera. And I love it. And this is pretty close. I think the texture is different. But I think I like it both ways. It could be that I didn't immersion blender it long enough. But, either way, it was tasty.

I served it with some nice crusty bread from Panera. This soup should marry crusty bread. I don't think it is the same without it.

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 bouillon
1/2 pound fresh broccoli
1 cup carrots, julienned
salt and pepper to taste
1/4 teaspoon nutmeg
8 ounces 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.

(Servings: 4, Prep time: 45 min., Cook time: 30 min., Difficulty: Easy)

1 comment:

  1. ALSO so lovely. The bread is a must. It was chunkier than I expected, but it was just different, not worse. Yum, yum, and yum.