Bread Bowl Broccoli Cheddar Soup Panera Broccoli Walls Whisk in milk and mustard and bring to a boil, stirring occasionally. reduce heat to a simmer and cook until thick and creamy, 6 to 8 minutes. stir in cheddar and velveeta and cook, stirring constantly, until melted. add in chicken stock, cream, carrots, and broccoli and cook until vegetables are tender, 10 to 15 minutes. stirring occasionally. Add chicken broth and seasonings. add broccoli and simmer partially covered until broccoli is tender. remove and set aside 2 cups of veggies. blend the remaining soup until creamy using an immersion blender or in a blender. in a separate small bowl, whisk together cream and flour until smooth then add 1 tsp dijon.
Bread Bowl Broccoli Cheddar Soup Panera Broccoli Walls Directions. in a 6 qt. stockpot, heat butter over medium heat; saute onion and garlic until tender, 6 8 minutes. stir in broccoli, carrot, stock, cream and seasonings; bring to a boil. simmer, uncovered, until vegetables are tender, 10 12 minutes. mix cornstarch and water until smooth; stir into soup. Bread bowls: serve the soup in hollowed out bread bowls for a hearty meal. toppings: add a sprinkle of extra cheese, fresh herbs, or black pepper to each bowl. side of bread: pair the soup with garlic bread or a crusty bread slices for dipping. sour cream or greek yogurt: add a dollop on top for extra creaminess and tang. 3. slowly pour in the rest of the milk. whisk it continuously until smooth. 4. stir the chicken stock into the saucepan and bring it to a simmer. cook it for about 20 minutes, until the mix has thickened. 5. add the veggies. throw in the broccoli, carrots, sauteed onion, and celery. Method. make the base of the soup: melt 1 tablespoon of butter in a large pot over medium heat. add the onions and cook, stirring often, until they soften and become translucent, 3 to 4 minutes. add the remaining 3 tablespoons butter and cook, stirring constantly, until melted, about 1 minute.
Cup Of Panera Broccoli Cheddar Soup Broccoli Walls 3. slowly pour in the rest of the milk. whisk it continuously until smooth. 4. stir the chicken stock into the saucepan and bring it to a simmer. cook it for about 20 minutes, until the mix has thickened. 5. add the veggies. throw in the broccoli, carrots, sauteed onion, and celery. Method. make the base of the soup: melt 1 tablespoon of butter in a large pot over medium heat. add the onions and cook, stirring often, until they soften and become translucent, 3 to 4 minutes. add the remaining 3 tablespoons butter and cook, stirring constantly, until melted, about 1 minute. Scrape down bottom and sides of the pot well to make sure all of the roux is fully incorporated. add broccoli and carrots to the pot. optional: sprinkle in paprika or turmeric. bring the soup to a gentle simmer and cook, stirring frequently, until the broccoli and carrots are tender (about 15 minutes). Dotdash meredith food studios. whisk 1 4 cup melted butter and flour together in a large saucepan over medium low heat. continue to whisk and cook, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
Bowl Of Broccoli Cheddar Soup Panera Broccoli Walls Scrape down bottom and sides of the pot well to make sure all of the roux is fully incorporated. add broccoli and carrots to the pot. optional: sprinkle in paprika or turmeric. bring the soup to a gentle simmer and cook, stirring frequently, until the broccoli and carrots are tender (about 15 minutes). Dotdash meredith food studios. whisk 1 4 cup melted butter and flour together in a large saucepan over medium low heat. continue to whisk and cook, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
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