 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 1/4 | tablespoon | butter | 1/4 | small | Onion, chopped | 1 | tablespoon | butter | 1 | tablespoon | all-purpose flour | 1/2 | cup | milk, whole | 1/3 | cup (8 fl oz) | chicken bouillon cubes | 1/2 | stalk | broccoli florets | 1/2 | medium | Carrots, raw | 1/2 | Usda default (100 gm - 4 oz) | shredded cheddar cheese |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | 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 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.
This recipe from CDKitchen for Panera Bread Broccoli Cheese Soup serves/makes 4 |
|
