This is a take on Panera Bread's Broccoli Cheese Soup. I mixed in leftover turkey, served it up in a toasted bread bowl...and one fabulous dinner was ready. This is a great way to use up some of that leftover turkey from Thanksgiving.
| 2 c. shredded Cheddar cheese |
|
| 1/2 c. butter |
|
|
|
|
| 2-3 T. chopped shallots or onions |
|
|
| 1/4 c. flour |
|
| 2 c. each of chicken broth and half and half |
|
| 1/4 t. nutmeg |
|
| 1/4 c. grated carrot |
|
| 2 c. frozen broccoli, defrosted | |
|
|
|
|
| | | Melt butter in a soup pot. Add onion and saute 2 minutes. Mix in flour. Whisk together for 1 minute. Slowly add in the 2 c. of half and half. Whisk well. Add in the 2 c. of chicken broth and carrots and nutmeg. Whisk until it begins to thicken. Add in the broccoli and carrot. Cook until carrot is tender and soup is thick. Add in 2 c. leftover turkey. If you want it to be smooth, blend the soup before adding turkey. |
| 2 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
No comments:
Post a Comment