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.