PANERA BREAD COMPANY BROCCOLI SOUP

1 tablespoon. butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillon
1/2 lb. fresh broccoli washed, cut up and save the stems for the salad
1 cup carrots, julienned
salt and pepper to taste
1/4 teaspoon. nutmeg
8 ozs. grated sharp cheddar

Saute onion in butter. Set aside.

Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half. Add the chicken stock whisking all the time. Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat till veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now.

Pour in batches into blender and puree.

Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg.

This soup serves 6 and can be easily doubled.