Panera Bread Broccoli Cheese Soup Recipe

INGREDIENTS:
1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half, or 1 cup whipping cream and 1 cup whole milk
2 cups chicken stock, low sodium
1/2 pound fresh broccoli, cut into florets
1 cup carrots, julienned
salt and pepper, to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese




PREPARATION:

1. In a dutch oven saute onion in 1 TBSP butter. In the same pan add 1/4 cup 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 chicken stock whisking all the time. Simmer for 20 minutes.
2. Add the broccoli and carrots. 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 or use an immersion blender. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.

Cheesecake

INGREDIENTS
1tablespoon unsalted butter , melted
3tablespoons graham cracker crumbs

2pounds cream cheese
1/2 cup cups granulated sugar
1-2 packets of Stevia
4 large eggs
1 teaspoon lemon zest from 1 small lemon, minced
2 teaspoons vanilla extract
1/ 4cup heavy cream
1/4 cup sour cream

INSTRUCTIONS
1. Adjust oven rack to middle position and heat oven to 325 degrees. Line bottom of 9-inch springform pan with foil, tuck foil underneath pan bottom, assemble pan, then pull foil around side of pan, (see illustrations 1 and 2, below). Brush bottom and sides with butter. Sprinkle crumbs over bottom. Tilt pan in all directions to coat evenly with crumbs. Cover pan underneath and along sides with sheet of heavy-duty foil and set in large roasting pan. Bring kettle of water to boil for water bath. NOTE: I USUALLY DO NOT DO THIS STEP AND MAKE THE CHEESECAKE WITHOUT A CRUST.

2. Meanwhile, beat cream cheese in bowl of electric mixer until smooth. Gradually add sugar and beat on medium speed until sugar dissolves, about 3 minutes. Add eggs, one at a time, beating until just incorporated and scraping down after each addition. (If you don't scrape down the bowl after each egg, cream cheese that sticks to the bowl will ultimately show up as lumps in the batter.) Add zest and vanilla and beat until just incorporated. Remove bowl from mixer; stir in cream and sour cream.

3. Pour batter into prepared pan. Set roasting pan on oven rack and pour enough boiling water to come about halfway up side of springform pan (illustration 2, below). Bake until perimeter of cake is set, but center jiggles like Jell-O when pan is tapped, 55 to 60 minutes. Turn off heat and leave oven door ajar, using a long-handled kitchen fork or spoon to hold it open for 1 hour longer. Remove springform pan from water bath and set on wire rack; cool to room temperature. Cover and refrigerate until chilled, at least 4 hours. (Can be refrigerated up to 4 days.)


Recipe adapted from America's test kitchen