It’s Tuesday again…and for Chester County Moms, that means it’s time for Tasty Tuesdays!
Tasty Tuesdays: SoupsWell, I originally had something else totally different planned other than “Soups” this week, but seeing that we’re all freezing and up to our ear lobes in snow (kidding…goodness, that wouldn’t even be funny), I thought that we could all use some good tips and recipes on how to concoct some delicious and body warming soups, stews, or a variation of the two combined…or as Rachel Ray calls them – “Stoups.”
There’s nothing that cheers me up when it’s freezing outside like a bowl of scrumptious, steaming hot soup! And I’m such a sucker for those mouth watering, chalked full of calories, creamy soups. I know, I know…it’s so bad! And when it comes to rich, delicious creamy soups, for me it’s – hands down – Panera’s Broccoli Cheese Soup! I’ve got a serious addiction and it’s really showing in my thighs. But, I can’t always get there when I get the craving…with kids hanging from my ankles because they have cabin fever, it just wouldn’t be a pretty sight! So…what to do, what to do??? Oh yes…there’s this little thing called the Internet. Marvelous, I tell you. And thanks to Google, I have found a carbon copy recipe of Panera’s Broccoli Cheese Soup! I’ve made my fair share of experimental “restaurant copied” soup recipes, but this one takes the cake…it’s pretty much right on. With 5 star reviews and amazing ‘rants and raves’ (on CDKitchen.com…where I found the recipe)…here’s it is:
Panera’s Broccoli Cheese Soup
Ready in: 30-60 minutes
Difficulty: 3 (1=easiest :: hardest=5)
1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup 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
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.
This recipe from CDKitchen for Panera Bread Broccoli Cheese Soup serves/makes 4
So…now it’s your turn to share a Soup recipe! Don’t be shy…we’re all in desperate need of some “warming up!”
Since we still haven’t mastered all of the kinks for using Mr. Linky here yet…just leave your recipe (link from your own blog) in a comment on this post.