For those who asked, here is the Panera Copy-Cat Broccoli/Cheddar Cheese soup recipe I spoke about yesterday:
Panera Broccoli Cheese Soup
1/2 medium chopped onion
1/4 cup melted light butter (plus 1 tablespoon)
1/4 cup flour
2 cups fat free half-and-half
2 cups fat free chicken stock
1/2 lb fresh broccoli (chopped)
1 cup carrot, julienned
1/4 teaspoon nutmeg
8 oz grated reduced fat sharp cheddar cheese
salt and pepper
Sauté onion in 1 tbl. of butter. Set aside.
Cook remaining melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.
Add the chicken stock. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.
(Can be puréed in a blender at this point if you like a smoother consistency.)
Return to heat and add cheese.
Stir in nutmeg and add salt and pepper to taste.
Makes 5 servings.
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If you wanted to, you could use fat-free cheddar cheese, but I'm not a fan of fat-free cheeses. I find that they don't melt and taste a little plastic-y.
You could also use frozen broccoli, but in order to keep it from getting soggy I would add it when there are only 10 minutes or so left in the cooking process.
I've also used the base of the soup (just exclude the broccoli) and added corn for a sort of corn chowder.
Enjoy
- Laura