I’ve been trying recipes that claim to be “copycat Panera Bread” Broccoli Cheddar soups for a couple years now and haven’t found any to my liking – until tonight. I almost never post a recipe same day, but this soup was SO close to Panera’s Broccoli Cheddar soup that I couldn’t wait to share.
For all the primal peeps out there – substitute arrowroot powder or tapioca starch. I used flour because I didn’t have arrowroot on hand this time around.
Broccoli Cheddar Soup
1 tablespoon melted butter
½ medium chopped onion
¼ cup melted butter
¼ cup flour (or arrowroot powder)
2 cups half-and-half cream
2 cups chicken stock
lots of fresh broccoli (I used about 4 cups)
1 cup carrot, julienned
8-16 ounces grated sharp cheddar cheese (depending on how much cheese you like)
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. Let it simmer for about 5 minutes.
Add the broccoli, carrots, and onions. Let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender.
Add salt and pepper and sharp cheddar cheese. Let the cheese melt and then serve. For a smoother soup puree it with a handheld blender, but I kept it chunky. SO yummy!
This chicken is really quite good – the original recipe called for 1/4 cup of Sriracha sauce, but gosh that stuff is HOT. I use 1 Tablespoon and it’s more than enough zing.
Cheddar Baked Chicken
3 large split chicken breasts
salt and pepper
1 cup mayonnaise
1/4 cup of shredded cheddar cheese
1 Tablespoon Sriracha hot sauce
Preheat oven to 350 F. In a small bowl, stir together the mayonnaise and Sriracha.
Pat the spilt chicken breasts dry with a paper towel and sprinkle lightly with salt and pepper. Spread the mayonnaise mixture evenly over each breast. Bake for 45 to 50 minutes, or until the chicken is golden and the juices run clear when pierced with a fork.
Sprinkle with cheddar cheese and broil in oven for 2-4 minutes.
I know it’s been awhile since I posted a new recipe. It’s been a busy couple of weeks for me – I’m a Disney Travel Agent (home-based) and there was a great discount released recently, so all my extra time has been helping my clients book & plan their trips.
But I’m back to a more normal life and have some time to do primal cooking again!
These biscuits are very good – they kind of remind me of potato/hashbrown cakes and go very nicely with a meat and veggie plate.
Cheddar Cauliflower Biscuits
Makes 12 muffins
2 cups finely riced, raw cauliflower
2 eggs, beaten
2 Tbl melted butter
2 cups grated cheddar cheese
1 Tbl dried onion flakes (I use onion powder sometimes instead)
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
1/2 tsp baking powder
1/4 cup coconut flour
Combine the cauliflower, eggs, & melted butter in a medium bowl. Add the grated cheese and mix well. Stir in the onion flakes, salt, pepper, garlic powder, baking powder and coconut flour until thoroughly combined. Divide the batter evenly between 12 greased muffin cups. Bake in a preheated 375 degree (F) oven for 45 minutes or until golden brown. Remove and serve warm or cold.