Wednesday, February 10, 2010
Broccoli Cheddar Soup
-1 TBS Butter
-1/2 Onion Diced
-4 TBS Butter
-1/4 cup Flour
-1 Cup Heavy Whipping Cream
-1 Cup Milk
-2 Cups Chicken Stock
-1/2 lbs ish of fresh Broccoli, chopped
-1 Cup Carrot, julienned or shredded (I like julienned cause then the carrots are in longer thin strips, but both will achieve the flavor you want)
-1/4 tsp nutmeg
-8 ounces of cheddar cheese (I did 4 oz sharp and 4 oz mild)
-Salt and pepper to taste
In your soup pan (I used my dutch oven, but you could use any large sauce pan) saute your onion in 1 TBS butter until translucent. Set aside for later use.
Melt 4 TBS of butter in your pan over medium heat, then whisk in four stirring constantly until you have one smooth mixture (3-5 minutes). Add cream and milk, stirring constantly until well blended. Now add the chicken stock and allow to simmer for 15-20 minutes.
Next, add the broccoli, carrots and onions and allow it to cook on low for another 20-25 minutes, stirring occasionally to ensure nothing burns of the bottom. Now add cheese and salt and pepper to taste. Once cheese is melted, stir in your nutmeg.
I swear this taste's just like Panera's broccoli cheddar soup, and it is made with stuff I ALWAYS have in my pantry. We ate it with warm bread for dinner on a snowy night and it was fabulous. Makes enough soup for 4 LARGE servings. Enjoy!