Broccoli Cheddar Soup

Panera Bread in Canandaigua closed unexpectedly last week. Apparently my twice-weekly trips there weren't enough to keep them in business. But I've got their Broccoli Cheddar Soup recipe, so it's all good.

Ingredients:

1 TBS butter, melted
½ medium onion, chopped
¼ cup butter, melted
¼ cup flour
2 cups half and half
2 cups chicken stock or bouillon
½ pound fresh broccoli
½ cup carrots, julienned
Salt and pepper to taste
¼ tsp nutmeg
8 oz grated sharp cheddar cheese
1 TBS minced garlic

Directions:

Saute onion and garlic in 1 TBS 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, 20-25 minutes. Add salt and pepper. The soup should thicken. Pour in batches into a blender and puree. Return to pot over low heat and add the cheese. Stir until well blended. Stir in the nutmeg and serve.

Verdict:

This soup is SO good! But I have to recommend these changes:

-Add a TBS of garlic or so to the onions when sauteing. Garlic goes well with everything in my book, this soup included.

-DO NOT puree the soup. It makes it really gritty. Just make sure you cut up the broccoli and carrots very small, leave it as is, add the cheese, and you're done. We've done it both ways, it was definitely better without being pureed.