Panera-Inspired Broccoli Cheddar Soup

The in-laws came to visit this weekend and we had a really great time!  We visited some of the usual Fredericksburg places and Ikea in Woodbridge.  While I was working on Friday, Mr. D took his parents to visit the Chancellorsville battlefield, which I'm sure was gorgeous with all the fall leaves!

In their honor, I made the best of my terrible fireplace... 

Yesterday my parents and grandparents came by for a soup dinner... I guess you could call it our first dinner party!  I didn't take any pictures once people arrived, but I did document making soup!

Panera-Inspired Broccoli Cheddar Soup

1 tbsp butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half and half
2 cups chicken broth
1/2 lb fresh broccoli, speared
salt & pepper to taste
1 cup carrots, julienned
8 oz grated sharp cheddar cheese
1/4 tsp nutmeg

First, I prepped all my carrots and onions.

Julienning carrots is a bitch.

I survived it though.  (Disregard the amount-- I doubled the recipe but added extra carrots.)

Saute the onion in the tablespoon of butter.  Set aside.

Looove me some sauteed onions.

Cook melted butter and flour using a whisk over medium heat for 3-5 minutes.  Stir constantly.  Slowly add the half and half.  

I used heavy cream.  At 50 calories per tablespoon, that's a big oops.

Add the chicken stock, whisking constantly. Simmer 20 minutes.  (You can wait to cut up the broccoli until now.)

Add the broccoli and the onions.  Cook over low heat until the veggies are tender, about 20-25 minutes.  (If you're making more than one batch, prepare to cook it a little longer.)  Add the salt and pepper.  The soup should be thickened by now.

Use an immersion blender (coolest thing ever) to puree the veggies.  Small chunks of broccoli are desirable.  Try not to lose a finger.  (Unfortunately, no pics of this, the coolest step, because heavy camera plus fast-moving blade equals not enough hands for safe outcomes.)

Add the carrots and cook for another 15 minutes.  Stir in the cheddar cheese and nutmeg until blended.  Cook 5 minutes and serve (with a big ole hunk of crusty French bread).

Bon appetit and have a great week!