Panera Broccoli Cheddar Soup

• porcje: 6 servings
• czas aktywny: 10 minutes
• całkowity czas: 40 minutes

Składniki

2 tablespoons butter

2 tablespoons all-purpose flour

1/2 cup chopped white onions

1 cup half-and-half

16 ounces chopped broccoli (frozen)

16 ounces American cheese (Velveeta)

29 ounces low-sodium chicken broth (2 cans)

1 cup carrots (Julianne cut, or shredded)

8 ounces shredded cheddar cheese

salt and pepper to taste

Wskazówki

In a large saucepan, melt the butter. Stir in the flour and onions. Cook for about a minute,

Slowly add the half-and-half, about 1/4 cup at a time, whisking until thickened and smooth.

When all of the half-and-half is incorporated, add the broccoli and processed cheese.

When the cheese is completely melted, add the chicken broth 1 cup at a time, stirring occasionally, until soup is well mixed and has a consistent texture.

Add the carrots and simmer for about 10 minutes.

Stir in the cheddar cheese and cook for 10 minutes more.

Season with salt and pepper to taste.

Serve when all the cheese is fully melted and blended through.

Wartości Odżywcze

• Kalorie: 589 kcal
• Tłuszcz Całkowity: 46 g
• Tłuszcz Nasycony: 27 g
• Cholesterol: 140 mg
• Sód: 1629 mg
• Węglowodany Całkowite: 16 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 5 g
• Białko: 29 g