Panera's broccoli & cheese soup?? ?!
How can I make that at home!?!?Www@FoodAQ@Com
Answers:
Panera's Broccoli and cheese soup
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
1 cup carrot, julienned
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper
Directions
1!.Sauté onion in butter!. Set aside!.
2!.Cook melted butter and flour using a whisk over medium heat for 3-5 minutes!. Stir constantly and add the half & half!.
3!.Add the chicken stock!. Simmer for 20 minutes!.
4!.Add the broccoli, carrots and onions!. Cook over low heat 20-25 minutes!.
5!.Add salt and pepper!. Can be puréed in a blender!. Return to heat and add cheese!. Stir in nutmeg!. Www@FoodAQ@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
1 cup carrot, julienned
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper
Directions
1!.Sauté onion in butter!. Set aside!.
2!.Cook melted butter and flour using a whisk over medium heat for 3-5 minutes!. Stir constantly and add the half & half!.
3!.Add the chicken stock!. Simmer for 20 minutes!.
4!.Add the broccoli, carrots and onions!. Cook over low heat 20-25 minutes!.
5!.Add salt and pepper!. Can be puréed in a blender!. Return to heat and add cheese!. Stir in nutmeg!. Www@FoodAQ@Com
Panera Bread Broccoli Cheese Soup
1 Tbs butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillion (I use SUPERIOR TOUCH BETTER THAN BOUILLION CHICKEN BASE)
1/2 lb!. fresh broccoli (I use a whole rubber-banded bunch)washed, cut up and save the stems for the salad
1 cup carrots, julienned (I grate mine)
salt and pepper to taste
1/4 tsp!. nutmeg
8 ozs!. grated sharp cheddar
Saute onion in butter!. Set aside!.
Cook melted butter and flour using a whisk over medium heat for 3-5 minutes!. Stir constantly and slowly add the half-and-half (this is called making a roux)!. Add the chicken stock whisking all the time!. Simmer for 20 minutes!.
Add the broccoli, carrots and onions!. Cook over low heat till veggies are tender for 20-25 minutes!. Add salt and pepper!. The soup should be thickened by now!.
Pour in batches into osterizer (blender) and puree!.
Return to pot over low heat and add the grated cheese; stir until well blended!. Stir in the nutmeg!.
This soup serves 6 and can be easily doubled!. It is unbelievably delicious!!
Www@FoodAQ@Com
1 Tbs butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillion (I use SUPERIOR TOUCH BETTER THAN BOUILLION CHICKEN BASE)
1/2 lb!. fresh broccoli (I use a whole rubber-banded bunch)washed, cut up and save the stems for the salad
1 cup carrots, julienned (I grate mine)
salt and pepper to taste
1/4 tsp!. nutmeg
8 ozs!. grated sharp cheddar
Saute onion in butter!. Set aside!.
Cook melted butter and flour using a whisk over medium heat for 3-5 minutes!. Stir constantly and slowly add the half-and-half (this is called making a roux)!. Add the chicken stock whisking all the time!. Simmer for 20 minutes!.
Add the broccoli, carrots and onions!. Cook over low heat till veggies are tender for 20-25 minutes!. Add salt and pepper!. The soup should be thickened by now!.
Pour in batches into osterizer (blender) and puree!.
Return to pot over low heat and add the grated cheese; stir until well blended!. Stir in the nutmeg!.
This soup serves 6 and can be easily doubled!. It is unbelievably delicious!!
Www@FoodAQ@Com