Yeah – I’m sharing a picture of soup. Yes, it was DELISH! No, it is not because I have crazy hormones running through my veins right now (although the fact that my mouth waters looking at that picture may suggest as such). My family loved this recipe too – so when we come across a fantastically mouth-watering recipe for soups (or stoups as I often make them into – we like them hearty), I’ve got to share!
Panera Bread Knock-off Broccoli Cheese Soup (reduced fat from original version)
The original recipe can be found here. I’ve made a few changes to make it reduced fat and added a TON more veggies to make it thicker…my changes are in italics.
I’m guessing this makes about 5 servings. My husband had three bowls and the rest of us about 1.5….with a serving leftover.
1 T of butter
1/2 a medium onion
1/4 cup melted butter
1/4 cup of flour
2 cups fat free half and half
3 cups chicken stock (low fat/no fat)
3 huge heads of broccoli
1 cup of chopped carrots (I made have added more)
1/4 teaspoon nutmeg
10 oz reduced fat 2% sharp cheddar cheese
salt and pepper
1. Saute onion in 1 T. butter. Set aside.
2. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.
3. Add the chicken stock. Simmer for 20 minutes.
4. Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.
5. Add salt and pepper .Used my immersion blender to smooth it out – still kept large chunks, though! Return to heat and add cheese. Stir in nutmeg.
Serve with crusty bread and strawberry applesauce jello (well, that’s what we did!)
----------------------
And these pictures are just for your viewing pleasure – Dr. Anna was taking care of patient Hudson today after he conked his head on a table downstairs.
Prepping with sterile gloves……
Assessing the patient; stethoscope and sphygmomanometer (blood pressure cuff for you commoners).
Making sure Hudson is still alive…..carefully moving the ouchy sock to take important measurements.
No comments:
Post a Comment