Posts Tagged ‘dinner’

No, You DON’T Need Chicken Broth to Make Soup, Thanks.

Every time I walk into Panera Bread, I look up at the menu and die a little on the inside because all I want is Broccoli Cheddar Soup, but of course, it’s made with chicken broth. Tell me why they can’t make it with vegetable broth?  Some of my friends like to tell me that the taste is significantly improved with the stewed dead animal base, but I will never be able to judge for myself.

When I was in Geneva last spring, I found myself thinking, What should I make for dinner? I have… broccoli. And cheese. OH HEY. Broccoli Cheddar Soup. Okay, so it may have been Broccoli Gruyère Soup, but Gruyère is better than cheddar anyway (and it IS available at Star Market in the imported/specialty cheese sections.  It’s a bit pricey, $20/lb, so I don’t really recommend adding it to your weekly/bi-monthly grocery list.)

Here’s the recipe for Panera’s Broccoli Cheddar Soup, altered to account for my vegetarianism:

Vegetarian Broccoli Cheddar Soup (Substitute Gruyère in same quantity if you’re feeling international)

  • 1 tablespoon butter, melted
  • 1/2 medium onion, chopped
  • 1/4 cup melted butter
  • 1/4 cup flour
  • 2 cups half-and-half
  • 2 cups vegetable broth
  • 1/2 pound fresh broccoli
  • 1 cup carrots, julienned
  • salt and pepper to taste
  • 1/4 teaspoon nutmeg
  • 8 ounces grated sharp cheddar

Directions:

Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the vegetable stock whisking all the time. Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.

 

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