March 3, 2014

Panara Copy Cat Broccoli Cheese soup

    • Makes 8 Servings
      1 stick of butter (1/2 cup)
    • 1 medium yellow onion, chopped
    • 4 cloves garlic, minced
    • 4 cups half and half (or 2 cups of milk and 2 cups of heavy cream)
    • 6 cups chicken stock
    • 1/2 cup corn starch
    • 1/2 teaspoon nutmeg
    • 4 bay leaves
    • 2 large carrot, peeled and chopped small
    • 8 cups broccoli florets (about 2 heads)
    • 5 cups grated cheddar cheese (about 16 ounces)
    • Salt and Pepper to taste

    • Cook the butter, onion, and garlic on about medium heat until tender. 
    • Slowly add the half and half and chicken stock. Mix the corn starch with a little bit of water until there are no clumps and add it to the rest. Add the nutmeg and bay leaves and cook on medium low until thickened.
    • Add the carrot and broccoli and simmer until tender. Discard the bay leaves. Add the cheese and stir until melted. Season with salt and pepper and serve.
    • (Recipe adapted from Food Network Kitchens)

 Recipe adapted from

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