Sure thing. Here's my adapted version.
After reading the reviews I opted to add a little dijon and hot sauce and reduce the nutmeg and cheese. I also didn't simmer 20 minutes after adding the cream and broth, I just went ahead and added the veggies then simmered til done. I sort of rewrote the recipe based on what I did. BUT I think the recipe as written would turn out just fine, if you want to try it that way the first time...it'll likely be alot thicker and cheesier than the way I did it.
Panera’s Broccoli Cheese Soup (adapted)
1 tbsp melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken broth
1/2 lb fresh broccoli (I used broccoli florettes)
1 cup chopped carrot
small pinch of nutmeg, or a few gratings (orig recipe was 1/4 tsp)
6 oz grated sharp cheddar cheese (orig recipe was 8 oz)
1/4 tsp dijon mustard (or a tad more)
a few shakes of hot sauce (I used Tabasco)
salt and pepper to taste
In a small saucepan melt 1 tbsp butter and saute onion then set aside.
In a medium stockpot melt the butter then add flour and whisk together over medium heat for 2 to 3 minutes. Stir constantly and add the half & half and chicken stock, bring to a boil, stirring occasionally. Reduce heat, add the broccoli, carrots and onions. Cook over low heat about 15-20 minutes, or until broccoli is tender. Remove from heat. Puree in a blender in batches, if desired (Pat’s note: I used an immersion blender and pureed in the stockpot). Return to heat and add cheese, dijon mustard, hot sauce and nutmeg. Add salt and pepper to taste. Pat’s note: I recommend letting the soup sit at this point, for about 5-10 minutes to let the flavors develop before adjusting with additional dijon, hot sauce, nutmeg or salt and pepper. I found the flavor improved as it sat.
Serves 4
Source: Adapted from http://www.recipezaar.com/Panera-Broccoli-Cheese-Soup-150384
http://www.recipezaar.com/Panera-Broccoli-Cheese-Soup-150384
After reading the reviews I opted to add a little dijon and hot sauce and reduce the nutmeg and cheese. I also didn't simmer 20 minutes after adding the cream and broth, I just went ahead and added the veggies then simmered til done. I sort of rewrote the recipe based on what I did. BUT I think the recipe as written would turn out just fine, if you want to try it that way the first time...it'll likely be alot thicker and cheesier than the way I did it.
Panera’s Broccoli Cheese Soup (adapted)
1 tbsp melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken broth
1/2 lb fresh broccoli (I used broccoli florettes)
1 cup chopped carrot
small pinch of nutmeg, or a few gratings (orig recipe was 1/4 tsp)
6 oz grated sharp cheddar cheese (orig recipe was 8 oz)
1/4 tsp dijon mustard (or a tad more)
a few shakes of hot sauce (I used Tabasco)
salt and pepper to taste
In a small saucepan melt 1 tbsp butter and saute onion then set aside.
In a medium stockpot melt the butter then add flour and whisk together over medium heat for 2 to 3 minutes. Stir constantly and add the half & half and chicken stock, bring to a boil, stirring occasionally. Reduce heat, add the broccoli, carrots and onions. Cook over low heat about 15-20 minutes, or until broccoli is tender. Remove from heat. Puree in a blender in batches, if desired (Pat’s note: I used an immersion blender and pureed in the stockpot). Return to heat and add cheese, dijon mustard, hot sauce and nutmeg. Add salt and pepper to taste. Pat’s note: I recommend letting the soup sit at this point, for about 5-10 minutes to let the flavors develop before adjusting with additional dijon, hot sauce, nutmeg or salt and pepper. I found the flavor improved as it sat.
Serves 4
Source: Adapted from http://www.recipezaar.com/Panera-Broccoli-Cheese-Soup-150384
http://www.recipezaar.com/Panera-Broccoli-Cheese-Soup-150384