Panera Broccoli Cheddar Soup Copycat

I looooove the Panera Broccoli Cheddar Soup.  I don't like the price for the itty bitty cup - or having to get it within a certain time (seriously been there right as they were throwing it out...no soup for me).  So I made it a mission to find a copycat.  I did, but I had to tweak it a bit.  I read the actual ingredients on the Panera site - which were not included.  Of course I had to add them. I also tweaked the ingredient prep.  It called for julienned carrots, I shredded them just on a large cheese grater.  Pulsed in my food processor.  For the broccoli, just chop finely.  I didn't remove and blend in a blender (which I need).  You could use an immersion blender easily, if you have one.  If your ingredients are chopped finely enough, you can get away with skipping that part.
 It turned out great and Mike loved it.


Panera Broccoli Cheddar Soup Copycat
Serves 4 | Difficulty 3 | 60 min total time (prep - finished)


Ingrediets
1 tablespoon butter, melted
1/2 medium chopped
1/4 cup melted butter
1/4 cup flour
2 cups half and half
2 cups chicken stock
1/2 pound fresh broccoli, chopped
1 cup carrots, shredded (then pulsed with food processor)
1/4 teaspoon nutmeg
1/2 teaspoon paprika
salt and pepper to taste
8 oz (or more if desired) sharp cheddar, grated
Dash of hot sauce (Tabasco or Lousiana) to taste
Dijon mustard to taste




Directions
Suate onion in 1 tbsp melted butter.  Set aside.  Cook 1/4 c melted butter and flour using a whisk over medium heat for 3-5 minutes.  Stir constantly and slowly add the half and half (this is called making a roux).  Add the chicken stock, whisking all the time.  Simmer for 20 minutes.
Add the broccoli, carrots, and onions.  Cook over low heat until the veggies are tender, about 20-25 minutes.  Add salt and pepper.  The soup should be thickened by now.  *Pour in to blender in batches and puree.  Return to pot over low heat.  Add the grated cheese, Dijon mustard,  hot sauce, nutmeg and paprika.  Stir until well blended.  Serve.

Olive Garden - But Cheaper

I waited tables at Olive Garden for nearly 2 years. And there are just some dishes that I crave. I mean, lunch portion + discount... ate a frequent amount of Olive Garden! Honestly, almost more than any other restaurant. What can I say, I like carbs (and fully believe in the OLD SKOOL food pyramid - carbs give you energy!). 

So I dove in to my recently acquired Olive Garden recipes. Tonight I made one of my favorites. Garlic Herb Chicken con Broccoli. I meshed it with one other, to adapt it a bit. Turned out great. Almost like the original, and a hell of a lot cheaper. Can't beat that!

Garlic Herb Chicken con Broccoli - Olive Garden Copy Cat


Ingredients
3 large skinless boneless chicken breast halves, cut crosswise into 1/2-inch-thick strips
2 tsp olive oil
4 oz. dry orecchiette pasta (I got mine at Sprout's - I'm sure Trader Joe's or Whole Foods would carry it as well)
1 C. heavy whipping cream
2 tbsp butter
3 tsp minced garlic
2 tsp cornstarch
3-5 C. broccoli florets
black pepper to taste
1/2 c Romano cheese
1/2 c dry white wine
Herb Mixture
2 tsp Dried basil, parsley, and rosemary
1/2 tsp Red pepper flakes
Black pepper to taste 

Instructions

Combine ingredients from spice mixture. Rub onto the chicken breasts. Cook chicken in the olive oil till done and browned, set aside. 
Cook orecchiette in a large pot of boiling salted water until "almost" done. Drain, and return pasta to pot. 
Stir butter or margarine, and garlic into a sauté pan. Cook till garlic caramelizes, then add the cream, wine and the cornstarch on medium heat till it thickens to a sauce, and add to the pasta. 
Stir chicken, Romano and broccoli into the pasta. Simmer until pasta are done, and remove from heat. Sprinkle with Romano cheese, and season with salt and pepper to taste.