Panera Bread Bakery-Cafe Broccoli Cheese Soup

Panera Bread Bakery-Cafe Broccoli Cheese Soup

1 tablespoon 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 bouillon

1/2 pound fresh broccoli

1 cup carrots, julienned

Salt and pepper to taste

1/4 teaspoon nutmeg

8 ounces grated sharp cheddar cheese



Sauté 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 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. Stir in the nutmeg and serve. Enjoy.