Pachecos Cookbook ðĐâðģ
Panera's Broccoli Cheddar Soup
6 servings
āļāļģāļāļ§āļāļāļĩāđāđāļŠāļīāļĢāđāļ10 minutes
āđāļ§āļĨāļēāļāļģ35 minutes
āđāļ§āļĨāļēāļĢāļ§āļĄāļŠāđāļ§āļāļāļŠāļĄ
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)
1/4 teaspoon nutmeg (optional but brings out the flavor)
8 ounces grated sharp cheddar cheese (2 cups)
salt and pepper
āļ§āļīāļāļĩāļāļģ
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.
āļāđāļāļĄāļđāļĨāđāļ āļāļāļēāļāļēāļĢ
āļāļāļēāļāļāļĩāđāđāļŠāļīāļĢāđāļ
1 /6 of the recipe
āđāļāļĨāļāļĢāļĩāđ
413 kcal
āđāļāļĄāļąāļāļāļąāđāļāļŦāļĄāļ
31 g
āđāļāļĄāļąāļāļāļīāđāļĄāļāļąāļ§
18 g
āđāļāļĄāļąāļāđāļĄāđāļāļīāđāļĄāļāļąāļ§
10 g
āđāļāļĄāļąāļāļāļĢāļēāļāļŠāđ
1 g
āļāļāđāļĨāļŠāđāļāļāļĢāļāļĨ
90 mg
āđāļāđāļāļĩāļĒāļĄ
610 mg
āļāļēāļĢāđāđāļāđāļŪāđāļāļĢāļāļāļąāđāļāļŦāļĄāļ
19 g
āđāļĒāļāļēāļŦāļēāļĢ
3 g
āļāđāļģāļāļēāļĨāļāļąāđāļāļŦāļĄāļ
7 g
āđāļāļĢāļāļĩāļ
17 g
6 servings
āļāļģāļāļ§āļāļāļĩāđāđāļŠāļīāļĢāđāļ10 minutes
āđāļ§āļĨāļēāļāļģ35 minutes
āđāļ§āļĨāļēāļĢāļ§āļĄ