Panera's Broccoli Cheese Soup

• Produce

  • 1 2 lb fresh broccoli (about 3 cups, fresh
  • 1 cup Carrot
  • 1/2 Onion, medium

• Canned Goods

  • 2 cups Chicken stock

• Baking & Spices

  • 1/4 cup Flour
  • 1/4 tsp Nutmeg
  • 1 Salt and pepper

• Dairy

  • 5 tbsp Butter
  • 8 oz Cheddar cheese, grated sharp
  • 2 cups Half-and-half cream

Found on the-girl-who-ate-everything.com

Ingredients

• 1 tablespoon melted butter
• 1⁄2 medium chopped onion
• 1⁄4 cup melted butter
• 1⁄4 cup flour
• 2 cups half-and-half cream
• 2 cups chicken stock
• 1⁄2 lb fresh broccoli (about 3 cups), chopped into bite size pieces
• 1 cup carrot, julienned (can buy matchstick carrots in produce section)
• 1⁄4 teaspoon nutmeg
• 8 ounces grated sharp cheddar cheese (2 cups)
• salt and pepper

Directions

• Sauté onion in 1 tablespoon of butter. Set aside.
• Cook the ¼ cup melted butter and flour using a whisk over medium heat for 2-3 minutes. Stir constantly and add the half & half.
• Add the chicken stock and simmer for about 10 minutes.
• Add the broccoli, carrots and reserved onions. Cook over low heat 20-25 minutes.
• 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 (thats what I did). Return to low heat and add the cheese. If your heat is too high your soup can get grainy. Stir in the nutmeg.
• Serve with crusty bread.