PANERA BREAD BROCCOLI CHEDDAR SOUP

• servings: 6
• active time: 10 minutes
• total time: 35 minutes

Ingredients

1 tablespoon butter, melted

½ medium onion, chopped

¼ cup butter, melted

½ cup all-purpose flour

2 cups half and half

2 cups chicken stock

3 cups chopped, fresh broccoli

1 cup julienned carrots (or packaged matchstick carrots from the produce section)

Salt and pepper to taste

2 cups shredded sharp cheddar cheese

¼ teaspoon ground nutmeg

Directions

In a small skillet over medium heat, melt 1 tablespoon butter. Add onion and sauté until translucent, about 9 minutes; set aside. In a large saucepan over medium heat, whisk together the ¼ cup melted butter and flour; cook and stir 2 to 3 minutes, until nutty brown and fragrant. Whisk in the half and half and chicken stock, reduce heat, and simmer 10 minutes, stirring occasionally. Add the broccoli, carrots, and sautéed onions. Cook over low heat 20 to 25 minutes. Add salt and pepper. Scoop out about 1 cup of the soup and puree in blender. Add pureed soup back to saucepan. Stir in cheese and nutmeg over low heat until cheese melts. Don't set temperature any higher than this, or the soup may take on a grainy texture.