One of my and Brenton's favorite soups. Found it searching Panera Bread's recipe. Not sure I'd say it is a match but definitely tastes like Broccoli & Cheddar from a restaurant. And, pretty easy to boot. Mmmm!
(Thought it was initially a bit strong and softened it with a little extra chicken stock. Also, careful with the salt, as it really isn't needed. I added a little more pepper to cut our the stronger nutmeg taste. I might go a little easier on the nutmeg next time... just being technical but it truly was amazing.)
Ingredients
Directions
1 tbls. butter, melted
1/2 onion, finely chopped
1/4 cup flour
1/4 cup butter, melted
2 cups half & half
2 cups chicken stock
1/2 lb. fresh broccoli
1 cup carrots, finely chopped
1/4 tsp. nutmeg
Salt & pepper, to taste
2 cups grated sharp cheddar cheese
1/2 onion, finely chopped
1/4 cup flour
1/4 cup butter, melted
2 cups half & half
2 cups chicken stock
1/2 lb. fresh broccoli
1 cup carrots, finely chopped
1/4 tsp. nutmeg
Salt & pepper, to taste
2 cups grated sharp cheddar cheese
Directions
- Saute onion in 1 tbls. butter
- In another pan, cook melted butter and flour , whisking over medium heat for 3-4 minutes
- Slowly add half & half while continuing to whisk
- Add chicken stock, while continuing to whisk
- Once it starts to simmer, let simmer for 20 minutes
- Add broccoli, carrots and onions
- Cook over low heat until veggies are tender
- Add salt and pepper
- Pour in batches into blender and mix or use immersion blender
- Return to pot and over low heat, add cheese, stirring until well blended
- Stir in the nutmeg
1 comment:
Kel,
Thanks for sharing this! I tried your white chicken chili recipe last fall and LOVED it! I'm excited to try this one out too! I hope you all are doing well!
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