PANERA’S BROCCOLI CHEDDAR SOUP #EASYRECIPES #BROCCOLI
Smooth broccoli cheddar soup is comfort nourishment getting it done and this present Panera's Broccoli Cheddar Soup is a simple supper that hits the spot. This broccoli cheddar soup seeks the #1 soup formula on this blog with this stewing pot potato soup.
I know this current Panera's Broccoli Cheddar Soup formula has made the rounds around the web journals yet my main responsibility is to share plans that I truly love and this is one of them.The reason I realize that this formula tastes simply like the tasty Broccoli Cheddar soup at Panera is on the grounds that I ate this in any event once every week during my last pregnancy.
It was the ONLY thing that I anticipated eating and I'm certain the peeps at Panera realized me by name. They serve this current Panera's Broccoli Cheese Soup with a warm dry loaf. Gracious my goodness.It nearly makes me need to get pregnant again.I used to be accountable for making soup for 250 ladies. Conjecture which soup went first? Not a chance. Not the chicken noodle.
Indeed, you got it. The Broccoli Cheddar soup. I mean who doesn't care for broccoli and cheddar? Not exclusively is it a sound broccoli cheddar soup formula, it's just 417 calories a serving.Then eat two or three dishes of this tasty broccoli cheddar soup. All things considered, today is the primary day of fall.
INGREDIENTS:
- 1/4 cup melted butter
- 1/2 medium chopped onion
- 1/4 cup flour
- 2 cups half-and-half cream
- 2 cups chicken stock or broth
- 1/2 lb broccoli (about 3 cups), chopped into bite size pieces
- 1 cup carrot, julienned (can buy matchstick carrots in produce section)
- 1/4 teaspoon nutmeg (optional but brings out the flavor)
- 8 ounces grated sharp cheddar cheese (2 cups)
- salt and pepper
INSTRUCTIONS:
- Met the 1/4 cup butter and sautee the onions in it until soft. Sprinkle the flour over the mixture. Cook and stir over medium heat for 1-2 minutes.
- Whisk in the half & half and chicken stock.
- Add the broccoli and carrots. Cook over low heat for 20-25 minutes or until the broccoli and carrots are tender.
- Add salt and pepper. You can leave the soup chunky or blend about 1 cup of the soup and stir it in for a smoother soup (that's what I do). Return to low heat and add the cheese. If your heat is too high your soup can get grainy. Stir in the nutmeg if desired.
- Serve with crusty bread.
For more detail :http://bit.ly/2YzI4i1
