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    Soups & stews

    Panera's Broccoli Cheddar Soup

    6 servings

    份量

    10 minutes

    准备时间

    35 minutes

    总时间
    开始烹饪

    配料

    1/4 cup butter

    1/2 medium chopped onion

    1/4 cup flour

    2 cups half-and-half cream

    2 cups low-sodium chicken stock or broth

    1/2 lb broccoli (about 3 cups, chopped into bite size pieces)

    1 cup carrot (julienned, can buy matchstick carrots in produce section)

    1/4 teaspoon nutmeg (optional but brings out the flavor)

    8 ounces grated sharp cheddar cheese (2 cups)

    salt and pepper

    步骤

    Melt the 1/4 cup butter and sautee the onions in the butter until soft. Sprinkle the flour over the mixture. Cook and stir over medium heat for 1-2 minutes.

    Whisk in the half & half and chicken stock. Bring to a boil then reduce heat to medium.

    Add the broccoli and carrots. Cook over medium-low heat for 20-25 minutes or until the broccoli and carrots are tender.

    Add salt and pepper. You can leave the soup chunky or blend about 1 cup of the soup and stir it in for a smoother soup (that's what I do). Return to low heat and add the cheese. If your heat is too high your soup can get grainy. Stir in the nutmeg if desired.

    Serve with crusty bread.

    营养

    每份大小

    1 /6 of the recipe

    卡路里

    413 kcal

    总脂肪

    31 g

    饱和脂肪

    18 g

    不饱和脂肪

    10 g

    反式脂肪

    1 g

    胆固醇

    90 mg

    钠

    610 mg

    总碳水化合物

    19 g

    膳食纤维

    3 g

    总糖

    7 g

    蛋白质

    17 g

    6 servings

    份量

    10 minutes

    准备时间

    35 minutes

    总时间
    开始烹饪

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    配料

    1/4 cup butter

    1/2 medium chopped onion

    1/4 cup flour

    2 cups half-and-half cream

    2 cups low-sodium chicken stock or broth

    1/2 lb broccoli (about 3 cups, chopped into bite size pieces)

    1 cup carrot (julienned, can buy matchstick carrots in produce section)

    1/4 teaspoon nutmeg (optional but brings out the flavor)

    8 ounces grated sharp cheddar cheese (2 cups)

    salt and pepper

    步骤

    1

    Melt the 1/4 cup butter and sautee the onions in the butter until soft. Sprinkle the flour over the mixture. Cook and stir over medium heat for 1-2 minutes.

    2

    Whisk in the half & half and chicken stock. Bring to a boil then reduce heat to medium.

    3

    Add the broccoli and carrots. Cook over medium-low heat for 20-25 minutes or until the broccoli and carrots are tender.

    4

    Add salt and pepper. You can leave the soup chunky or blend about 1 cup of the soup and stir it in for a smoother soup (that's what I do). Return to low heat and add the cheese. If your heat is too high your soup can get grainy. Stir in the nutmeg if desired.

    5

    Serve with crusty bread.