does anyone have a recipe for broccoli cheddar soup? I love the one by Au Bon Pain but I dunno how to make it.
Re: broccoli cheddar soup
yum, its so delicious. I could eat this daily.
Re: broccoli cheddar soup
me too.... If only someone would give me a recipe. Sad to say I'm challlenged in the cooking area so I want a simple recipe please... LOL
Re: broccoli cheddar soup
We make broccoli and stilton soup.
Does cheddar not go stringy?
Re: broccoli cheddar soup
We make broccoli and stilton soup.
Does cheddar not go stringy?
Re: broccoli cheddar soup
Broccoli Chowder Recipe
Ingredients
4 cups fresh broccoli, cut into bite sized pieces
1 cup chicken broth
3 Tablespoons Butter
3 Tablespoons all-purpose flour
1½ cups milk
6 ounces processed American cheese, cut into small cubes
¼ teaspoon freshly ground pepper
Salt to taste
Instructions
Combine broccoli and broth in microwave-proof container and cook on high for 6-7 minutes or until broccoli is just tender. Melt butter over medium–low heat in a large pot. Add flour and cook for 35-45 seconds. Add milk and cook until mixture is hot and starts to thicken. Add cheese cubes and pepper, and stir over medium heat until cheese melts. Drain cooked broccoli (reserving ½ cup broth). Add broccoli and ½ cup broth to the pot. Stir and heat through but don’t boil. Salt to taste. Serve hot.
Re: broccoli cheddar soup
Yield: approximately three quarts
Ingredients:
Step 1
1/4 c. melted butter
1 c. sliced Spanish onions
1 each head broccoli, stems removed, peeled and sliced thin, stalks rough chopped
1/2 c. fresh chopped parsley
1 each bay leaf
5 c. chicken stock or bouillon
Step 2
1 c. melted butter
1 c. all-purpose flour (to mix with butter to make a roux)
1 1/2 c. heavy cream
2 c. shredded cheddar cheese (add more if it is to your taste)
to taste ground white pepper
to taste salt
Step 1 procedure:
Heat a 4 qt. soup or stock pot. Add the melted butter and the onions and cook them until the onions begin to soften but not turn brown. Add the chopped broccoli stalks and stems, bay leaf, parsley and chicken stock. Bring the liquid to a boil and allow the broccoli to cook rapidly with the pot covered until the broccoli is tender but not cooked to an off-green color.
Step 2 procedure:
Remove the pot from the heat and using a blender (hand-held immersion blender or BRR Stick mixer, or a hand-held potato masher — depending on how smooth you want the soup to be) puree the soup in small batches, using a bowl to hold the pureed mixture. When all the soup is pureed, return the pot to high heat. When the soup comes back to a boil, stir in the roux in small batches with a wire whisk or heavy spoon, until the soup thickens to a heavy consistency. Turn the heat down and add the heavy cream, stirring quickly to prevent it from possibly curdling. When the soup is even in consistency and color, continue to allow it to cook over low heat and add the cheese, stirring until it is completely melted. Add salt and pepper to taste.
Serve with additional shredded cheese, a few cooked fresh broccoli flowerettes and some fresh hot French bread
(from..you r the chef site)
Re: broccoli cheddar soup
I love the one at Panera. It is delish. No idea how to make it tho. 
I look forward to trying these recipes! I think many also add shredded carrots.