Much to my dismay, my local Paradise Bakery only has this soup TWICE a week now. TWICE!?! Are they kidding? They used to have it nearly everyday. Yes, I’m crushed and now eat there far less often! 🙂 I had to search copy-cat recipes since I can no longer get my fix when I want it (I seem to never crave it when they have it–Tuesday and Sunday). This one is very good. The texture isn’t quite the same but it’s a good substitute. I don’t know why so many of the copy-cat recipes for this soup call for blending; I highly doubt this original is blended. It’s left chunky like this one.
- 1 tablespoon melted butter (I used evoo)
- 1/2 medium chopped onions
- 1/4 cup melted butter
- 1/4 cup flour
- 2 cups half-and-half cream
- 2 cups chicken stock
- 1/2 lb fresh broccoli
- 1 cup carrots, julienned
- 1/4 teaspoon nutmeg
- 8 ounces grated sharp cheddar cheese
- salt and pepper
Sauté onion in butter. Set aside.
Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.
Add the chicken stock. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.
Add salt and pepper. Can be puréed in a blender but I don’t. Return to heat and add cheese. Stir in nutmeg.
Serve with bread; either a bread boule or just big ol’ hunks of crusty bread! 😀