When those of us
from the St. Louis area hear the word “Panera” we know that this is really the
St. Louis Bread Company. After all, Panera began here in 1987 under that
name, and because, surely, there would be outrage otherwise, it remains as St.
Louis Bread Co. (Bread Co. to the locals) in each of its 100 plus locations in
this area. My boys grew up eating their fresh bread and delicious soups, and
many a bowl of their chicken noodle has nursed me through a cold.
Up until now, I never bothered with any of the copycat recipes of their food
because I visit the stores often enough to pick up my own, but last night with
the fridge bursting with broccoli, I gave this recipe a try. Wow. The creator
of this version has the soup down pat. This was delicious, and even the
broccoli-hating Mr. O-P gobbled it up. I used a sharp, white Vermont cheddar
and the result was heavenly.
St. Louis Bread Company’s Broccoli Cheese Soup
1 tablespoon melted butter
1⁄2 medium chopped onion
1⁄4 cup melted butter
1⁄4 cup flour
2 cups half-and-half
2 cups homemade chicken
stock
1⁄2 lb. fresh broccoli
(chopped into bite size pieces)
1 cup carrot,
julienned
1⁄4 teaspoon nutmeg
8 ounces sharp
cheddar cheese, grated
Salt and pepper
Saute 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 pureed in a blender but I don't. Return to heat and add cheese. Stir in
nutmeg.
Serve with crusty
bread.
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