Ingredients
- 1 tbs butter
- 1/2 onion chopped
- 1/4 cup melted butter
- 1/4 cup flour
- 2 cups milk
- 2 cups chicken stock
- 1.5 cups finely chopped broccoli florets
- 1 cup of shredded carrots
- 2.5 cups of sharp cheddar shredded
Directions
- Melt 1 tbs of butter in a pot; saute onion until clear.
- Add 1/4 cup of butter; once melted whisk in 1/4 cup of flour.
- While whisking, add milk then chicken stock.
- Add broccoli, carrots and simmer until tender.
- Add cheese and stir until melted in.
Notes
Based on “Copycat Panera Broccoli Cheddar Soup“, when we made this, the sous-chef did a great job of cooking the ingredients while the kitchen porters shredded the cheese and carrots. We served it with gruyère grilled cheese on sourdough bread. Despite complaints from the kitchen porters about shredding the cheese and carrots, everyone loved the results. The original recipe said 8 servings, but it didn’t get that far.