Panera's Broccoli Cheddar Soup

• 분량: 6 servings
• 활동 시간: 10 minutes
• 총 시간: 35 minutes

재료

1/4 cup butter

1/2 medium chopped onion

1/4 cup flour

2 cups half-and-half cream

2 cups low-sodium chicken stock or broth

1/2 lb broccoli (about 3 cups, chopped into bite size pieces)

1 cup carrot (julienned, can buy matchstick carrots in produce section)

1/8 teaspoon nutmeg (optional but brings out the flavor)

8 ounces grated sharp cheddar cheese (2 cups)

salt and pepper

방향

Melt the 1/4 cup butter and sautee the onions in the butter until soft. Sprinkle the flour over the mixture. Cook and stir over medium heat for 1-2 minutes.

Whisk in the half & half and chicken stock. Bring to a boil then reduce heat to medium.

Add the broccoli and carrots. Cook over medium-low heat for 20-25 minutes or until the broccoli and carrots are tender.

Add salt and pepper. You can leave the soup chunky or blend about 1 cup of the soup and stir it in for a smoother soup (that's what I do). Return to low heat and add the cheese. If your heat is too high your soup can get grainy. Stir in the nutmeg if desired.

Serve with crusty bread.

노트

- used frozen broccoli and microwaved it for about 2:30 min then added to stock when it asked for broccoli

- sharp cheese is just old cheddar(small great value old is the perfect size)

- small half and half exact amount needed

- used better than bullion for stock so 2 cups of boiling water then add 2 tbsp of the paste then add that to flour and unions

- half of the onion(not sure what size so prob medium/large) and it did have an onion flavor, use less if you don't like it but I thought it was fine

- was cheesier and thicker than Panera but very close

10/10 taste to delicious with some crusty bread

영양 정보

• 1회 제공량: 1 /6 of the recipe
• 칼로리: 413 kcal
• 지방 전체: 31 g
• 포화 지방: 18 g
• 불포화 지방: 10 g
• 트랜스 지방: 1 g
• 콜레스테롤: 90 mg
• 나트륨: 610 mg
• 탄수화물 전체: 19 g
• 식이섬유: 3 g
• 총 당류: 7 g
• 단백질: 17 g