Today’s commute was rain, both to and from work. Rainy weather in the fall makes you want to snuggle up and make soup. At least, it does me. Most Sundays are my days for batch cooking. However, this weekend I traveled to the Lexington for The Incredible Food Show. I will post soon on my favorites from the day.
This weekend was thoroughly enjoyable, however I like to have some schedule to my week. With working four, ten-hour days I have little time to make dinner if I want to exercise after work. Tonight the rain got to me and I decided to research Panera’s broccoli cheese soup. Being gluten-free means you miss out on simple soups because they start with flour. Here’s the original recipe that I converted into being gluten-free.
What are your favorite soups?
1 Tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup Gluten Free Bloomfield Farms AP flour
2 cups half and half cream
2 cups gluten-free chicken stock
1 cup fresh broccoli
1 cup carrot, Julienne
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper to taste
- Saute the onion in 1 Tablespoon melted butter and set aside. In a large pot whisk together the melted butter and flour over medium heat for about 3-4 minutes.
- Slowly whisk in the half and half and chicken stock. Simmer for 20 minutes.
- Add broccoli, carrots, and onions. Let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender.
- Add nutmeg, salt and pepper, and cheese. Let the cheese melt and serve.