Makes: 4 servings
I love this soup - it truly tastes like Panera's menu classic! Serve with a baguette.
1 1/2 Cups
Broccoli Florets, Coarsely Chopped
Carrots, Matchstick Cup
Celery, Thinly Sliced
2 1/2 Cups
Shredded Sharp Cheddar Cheese
Salt & Ground Pepper
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 ¼ cup melted butter and flour together in a large saucepan over medium-low
heat; cook until flour loses its 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 summer; cook until flour taste is gone and mixture is thickened,
about 20 minutes. Add broccoli, carrots, sautéed 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.
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