Everyone I know simply goes
nuts over Panera's Broccoli Cheese Soup. That's great, except I have no idea how
it tastes, since invariably soups out in the real world contain flour. This soup
is an approximation of what I've been able to gather from reports... and the
ingredient list. Enjoy
1 tablespoon butter,
melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup
Better Batter Gluten Free Flour
2 cups half-and-half
2 cups chicken stock or bouillon
1/2 pound
fresh broccoli
1 cup carrots, julienned
salt and pepper to taste
1/4
teaspoon nutmeg
8 ounces grated sharp cheddar
Instructions:
Saute onion in butter. Set aside. Cook melted butter and flour using a whisk
over medium heat for 3-5 minutes. Stir constantly and slowly add the
half-and-half (this is called making a roux). Add the chicken stock, whisking all the time. Simmer for 20 minutes.
Add the broccoli, carrots
and onions. Cook over low heat until the veggies are tender for 20-25 minutes.
Add salt and pepper. The soup should be thickened by now. Pour in batches into
blender and puree. Return to pot over low heat and add the grated cheese; stir
until well blended. Stir in the nutmeg and serve.
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