Tuesday, October 11, 2011

Panera Broccoli Cheddar

This week in class we will be stirring up a couple of great soups that we are copying from some famous restaurants. I made this several times and it comes out so great , you can not tell the difference. Go ahead and see if you can tell the difference.


1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups of 2 % milk
2 cups chicken stock
1/2 pound fresh broccoli (I use frozen if I have it on hand)
1 cup carrots,shredded

salt and pepper, to taste
8 ounces grated sharp cheddar cheese

**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 milk(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 until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended.

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