Friday, March 26, 2010
Technically, this soup is "Almost Famous Broccoli-Cheddar Soup" since it's a knock off from Panera Bread. From Food Network magazine, this is a winner. Really good and tasted like, well, Panera's! I served it with tuna sandwiches (though if I were at Panera, I'd have it with a Bacon Turkey Bravo!)
6 tablespoons unsalted butter
1 small onion, chopped
1/4 cup all purpose flour
2 cups half and half (I used fat free)
3 cups low sodium chicken broth
2 bay leaves
1/4 teaspoon nutmeg
Salt and pepper to taste
4 cups broccoli florets (about 1 head)
1 large carrot, diced
2.5 cups grated sharp cheddar (8 ounces), plus more for garnish
Melt butter in large dutch oven or pot over medium heat. Add onion and cook until tender, about 5 minutes. Whisk in flour and cook until golden, 3-4 minutes. Gradually whisk in half and half until smooth. Add chicken broth, bay leaves and nutmeg, season with salt and pepper and bring to a simmer. Reduce heat to med-low and cook, uncovered, until thickened, about 20 minutes.
Add broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard bay leaves. Puree the soup either in a blender in batches and return to the pot OR use an immersion blender (what I did - much easier!). You'll still see flecks of carrot and broccoli.
Add the cheese to the soup and whisk over medium heat until it melts. Ladle into bowls and garnish with cheese.
*You can also buy sourdough bread boules (round loaves), hollow out the inside, and serve it in that
Posted by Aimee ~ See Aimee Cook at 9:07 PM