Tuesday, January 29, 2008
Broccoli Cheese Soup
I love Panera's broccoli cheese soup! When I saw this recipe I quickly bookmarked it. I had some extra broccoli left over so I thought I would give it a try tonight. The soup was good but it lacked a real intense flavor. I also never got it to really thicken up. I am sure though as I eat the leftovers it will thicken up.
I got the recipe from here
Broccoli cheese soup
4 cups fresh broccoli, cut into bite size pieces
1 1/2 quarts chicken broth
2 cups milk
2 (10.75 ounce) cans condensed cream of celery soup (I used 1 can of celery and one can of cream of chicken)
4 tablespoons cornstarch
1/2 cup cold water
2 cups shredded Cheddar cheese (I used 3 cups of cheese)
In a large soup pot, cook broccoli in broth until tender, about 10 minutes.
In a medium bowl, mix together milk and condensed celery soup. Blend cornstarch with cold water, then stir into soup mixture. Pour into the pot with the broccoli. Cook over medium heat, stirring steadily until thick and bubbly. Stir in cheese, and simmer, stirring until hot. Do not boil.
Serve with french bread or sour dough bread