I've tried several broccoli-cheese soups and this is what I found to be the closest to Panera Bread's version. My kids eat it up like crazy! Make sure you use the *real* half and half, not milk, not the fake stuff. The same goes with the cornstarch; do not substitute flour! It definitely makes a difference in the texture!
2 Tbsp butter, melted
1 medium onion, chopped
1/2 cup butter, melted
1/2 cup cornstarch (NOT flour!)
4 cups *real* half and half
4 cups chicken stock
1 lb fresh broccoli
1 1/2 carrot, shredded
1/2 tsp nutmeg
16 oz sharp cheddar, grated
salt and pepper to taste
- Saute onion in butter, until it's translucent, then set aside.
- Finely chop broccoli, and finely shred or chop carrots. Steam together, until veggies are tender. Set aside.
- Melt butter in soup pot. Add cornstarch, salt, pepper, and nutmeg using a whisk and cook over medium heat for until bubbly; approximately 2-3 minutes.
- Stir constantly while whisking in the the half and half.
- Add the chicken stock.
- Simmer for 20 minutes, until thickened
- Stir in broccoli, carrots, and cooked onions. Cook over low heat for about 10-15 minutes.
- Add cheese and stir until it cheese is completely melted.
- Serve hot and enjoy!
* Makes approximately 8-9 cups.
* If the soup needs to be thinned out a little bit, use whole milk until you get your desired consistency.
Recipe by Meredith
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