I am sure many of you love Panera Bread’s “Broccoli Cheddar Soup” like me . I tried many recipes to replicate that soup but till today, I didn’t have any success. It’s not like I ruined the soup. Every time, soup tasted good but it was missing that texture, taste which I find in Panera’s soup. I had almost given up trying to recreate that soup. This time when I started making broccoli cheddar soup, I just wanted to make good tasty soup. But to my surprise, I made the soup which replicated Panera’s soup. So here is the recipe,
Ingredients
Broccoli florets 1 cup
Carrots 1 cup, cut into small pieces
Onion 1 small roughly chopped
Potato 1 roughly chopped
Red capsicum ¼ cup roughly chopped
Butter 1-2 tbsp
Flour 1-2 tsp
Milk 1 cup
Mexican Cheddar cheese ½ cup
Vegetable stock 1-2 cups (if not available just use water)
Salt and Pepper
Recipe
1. Cook broccoli florets and carrot pieces until they become tender and keep them aside. Do not overcook. You can use the remaining water as vegetable stock in the soup.
2. In a pan, add little butter, once melted add onions and saute for a minute. Now add potato and capsicum and saute for another one or two minutes. Now add half of the stock or water and cook them for 4-5 minutes.
3. Once they are cooked, blend them to a smooth consistency in blender and keep aside.
4. Now if you are using the same pan then just clean that pan with kitchen towel. Now add a tablespoon of butter and let it melt. Then add flour and stir continuously, be careful, do not let it burn. Now add little milk and stir again, it should form paste like consistency. Now add remaining milk and stir it, once it becomes thick add remaining vegetable stock and let it cook for 2-3 minutes. Add the blended potato mixture to it and mix well.
5. Now add cheese and mix well. Then add broccoli and carrots. Now season it with salt and pepper. Let it cook for another minute and your soup is ready. Serve hot with your choice of bread loaf.
Ingredients
Broccoli florets 1 cup
Carrots 1 cup, cut into small pieces
Onion 1 small roughly chopped
Potato 1 roughly chopped
Red capsicum ¼ cup roughly chopped
Butter 1-2 tbsp
Flour 1-2 tsp
Milk 1 cup
Mexican Cheddar cheese ½ cup
Vegetable stock 1-2 cups (if not available just use water)
Salt and Pepper
Recipe
1. Cook broccoli florets and carrot pieces until they become tender and keep them aside. Do not overcook. You can use the remaining water as vegetable stock in the soup.
2. In a pan, add little butter, once melted add onions and saute for a minute. Now add potato and capsicum and saute for another one or two minutes. Now add half of the stock or water and cook them for 4-5 minutes.
3. Once they are cooked, blend them to a smooth consistency in blender and keep aside.
4. Now if you are using the same pan then just clean that pan with kitchen towel. Now add a tablespoon of butter and let it melt. Then add flour and stir continuously, be careful, do not let it burn. Now add little milk and stir again, it should form paste like consistency. Now add remaining milk and stir it, once it becomes thick add remaining vegetable stock and let it cook for 2-3 minutes. Add the blended potato mixture to it and mix well.
5. Now add cheese and mix well. Then add broccoli and carrots. Now season it with salt and pepper. Let it cook for another minute and your soup is ready. Serve hot with your choice of bread loaf.
No comments:
Post a Comment