• Flickr Photos

  • Twitter Feed

  • Archives

Sunday night dinner: Broccoli cheddar soup

 

What you need: 

1 tablespoon butter

1/2 onion, chopped

1/4 cup melted butter

1/4 cup flour

2 cups milk

2 cups chicken stock

1 1/2 cups coarsely chopped broccoli florets

1 cup matchstick-cut carrots

1 stalk celery, thinly sliced

2 1/2 cups shredded sharp Cheddar cheese

Salt and ground black pepper to taste

What you do: 

1. Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.

2. Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat; cook until flour loses it’s granular texture, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.

3. Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until flour taste is gone and mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes.

4. Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.

– Allrecipes Copycat Panera® Broccoli Cheddar Soup

%d bloggers like this: