I'm working on a nice fallish dinner of brocolli cheese soup with French Bread on the side. The recipe I am using is a mock of the Panera one that Ben found online. It seems promising so far. The recipes I have used before have always called for processed cheese, so I am hoping using sharp cheddar while vastly improve the taste. And while it still might not be healthy necessarily, it has to be better than the processed cheese. The photo below is pre-cheese, but it is already looking delicious-nice and creamy. I am stirring it obsessively, as I have had a bad experience of letting the soup stick and burn. Embarrassing. Not this time!
Also, I whipped up some rice krispee treats for dessert. I buy them frequently during the week at work so I finally decided to do the wise thing and make my own batch. Although it might not seem so wise if I eat half the pan...
Happy Fall!
Here's the soup recipe:
Panera Broccoli Cheese Soup Recipe
Ingredients
1. ½ an onion, finely chopped
2. ¼ of a cup of melted butter
3. ¼ of a cup of flour
4. 2 cups of chicken stock
5. 2 cups of half & half
6. 2 cups of grated sharp cheddar cheese, the sharper the better for more flavor
7. 1/4 tsp. of nutmeg
8. 1 cup of finely chopped carrots
9. 1/2 lb. of fresh broccoli
10. Salt & pepper
Directions
1. Finely chop half an onion and Saute it in a saucepan in you 1 tbsp. of melted butter
2. In another pan at medium heat, cook the melted butter and flour. Regularly whisk for around 3 ½ minutes.
3. Keep whisking and gently add the half and half
4. I know your hands getting tired but keep whisking and add the chicken stock
5. Let this liquid lightly simmer for 20 minutes
6. Add all of the broccoli, carrots, and onions
7. Cook over low heat until all the vegetables are tender and soft
8. Add salt and pepper to taste, and when you do taste, don’t burn your tongue. It’s hot. Reminder* the salt in this recipe really helps to bring out the flavor of the cheese, so don’t forget it.
9. Pour everything into a blender. Use the equivalent of a “mix” setting.
10. Take it out and put it back in a pot at low heat. Slowly add the cheese and stir constantly until it is uniformly melted and blended in and then sprinkle in the nutmeg.
Ingredients
1. ½ an onion, finely chopped
2. ¼ of a cup of melted butter
3. ¼ of a cup of flour
4. 2 cups of chicken stock
5. 2 cups of half & half
6. 2 cups of grated sharp cheddar cheese, the sharper the better for more flavor
7. 1/4 tsp. of nutmeg
8. 1 cup of finely chopped carrots
9. 1/2 lb. of fresh broccoli
10. Salt & pepper
Directions
1. Finely chop half an onion and Saute it in a saucepan in you 1 tbsp. of melted butter
2. In another pan at medium heat, cook the melted butter and flour. Regularly whisk for around 3 ½ minutes.
3. Keep whisking and gently add the half and half
4. I know your hands getting tired but keep whisking and add the chicken stock
5. Let this liquid lightly simmer for 20 minutes
6. Add all of the broccoli, carrots, and onions
7. Cook over low heat until all the vegetables are tender and soft
8. Add salt and pepper to taste, and when you do taste, don’t burn your tongue. It’s hot. Reminder* the salt in this recipe really helps to bring out the flavor of the cheese, so don’t forget it.
9. Pour everything into a blender. Use the equivalent of a “mix” setting.
10. Take it out and put it back in a pot at low heat. Slowly add the cheese and stir constantly until it is uniformly melted and blended in and then sprinkle in the nutmeg.
3 comments:
Was it as good as it looks?
it was! we are heating up leftovers at this moment and already planning to have it again next saturday. yum!
:) I'm in serious need of some soup!
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