Panera Bread Broccoli Cheddar Soup
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- 6 Tbsp
- unsalted butter
- small onion, chopped
- 1/4 c
- all-purpose flour
- 2 c
- 3 c
- low-sodium chicken broth
- bay leaves
- 1/4 tsp
- freshly grated nutmeg
- kosher salt and freshly ground pepper
- 7-inch sourdough bread boules (round loaves)
- 4 c
- broccoli florets (about 1 head)
- large carrot, diced
- 2 1/2 c
- (about 8 ounces) grated sharp white and yellow cheddar cheese, plus more for garnish
1Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.
2Meanwhile, prepare the bread bowls: Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.
3Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in...restaurant.recipes-network.net/paner...