Panera-inspired soup with finely chopped broccoli, sharp cheddar, a generous roux, and just enough stock to keep it spoonably thick.
KBy kaylyn
Servings
4
4 tbsp Unsalted butter
1 piece Yellow onion, finely diced
2 clove Garlic, minced
0.33 cup All-purpose flour
2 cup Whole milk
1.5 cup Chicken or vegetable stock
3 cup Broccoli florets and tender stems, finely chopped
1 piece Carrot, finely grated
12 oz Sharp cheddar cheese, freshly grated
1 tsp Dijon mustard
0.5 tsp Mustard powder
1 pinch Ground nutmeg
1 pinch Cayenne pepper
0.75 tsp Kosher salt
0.5 tsp Black pepper
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Build the Base
1. Melt the butter in a large heavy pot over medium heat. Add the onion and cook, stirring, for 5 minutes until soft and translucent but not browned. Add the garlic and cook for 30 seconds until fragrant.
2. Sprinkle in the flour and mustard powder and stir constantly for 2 minutes to cook out the raw flour taste, forming a thick, pale roux.
0.3 cup All-purpose flour,
0.5 tsp Mustard powder
3. Slowly pour in the milk a splash at a time, whisking constantly to keep the mixture smooth, then whisk in the stock. Bring to a gentle simmer and cook for 3 to 4 minutes until noticeably thickened.
2 cup Whole milk,
1.5 cup Chicken or vegetable stock
Simmer the Vegetables
4. Stir in the broccoli and carrot. Reduce the heat to low and simmer gently, stirring often, for 12 to 15 minutes until the broccoli is very tender and the soup is thick enough to coat a spoon.
3 cup Broccoli florets and tender stems, finely chopped,
1 piece Carrot, finely grated
Add the Cheese
5. Remove the pot from the heat and let it stop bubbling for 1 minute. Add the cheddar a handful at a time, stirring until each addition melts before adding the next. Keeping the heat low prevents the cheese from turning grainy.
12 oz Sharp cheddar cheese, freshly grated
6. Stir in the Dijon mustard, nutmeg, cayenne, salt and black pepper. Taste and adjust the seasoning. Let the soup rest for 5 minutes to thicken slightly, then serve hot.
