Panera Broccoli Cheddar (Print Version)

# Ingredients:

01 - ¼ cup flour, all purpose.
02 - 8 ounces cheddar cheese, sharp, shredded.
03 - ½ medium onion, diced.
04 - Salt and pepper as needed.
05 - ¼ cup butter, melted.
06 - 2 cups cream, heavy.
07 - 1 carrot, shredded after peeling.
08 - 1 tablespoon butter, melted.
09 - 2 cups broth, chicken.
10 - ½ lb broccoli, fresh, chopped small.
11 - ¼ teaspoon ground nutmeg.

# Instructions:

01 - In a big pot, melt 1 tablespoon butter and cook onion until it's soft.
02 - Stir flour into the ¼ cup melted butter along with the onions. Let it cook on medium for a few minutes until it thickens up a bit.
03 - Pour in the cream and chicken broth slowly as you whisk everything together.
04 - Pop in the broccoli and the shredded carrot. Cover and let it bubble on medium-low for 25 minutes, or until the veggies get soft.
05 - Toss in the cheddar, nutmeg, and a pinch of salt and pepper. Stir until the cheese is melted and blended in.

# Notes:

01 - Blend with an immersion blender if you'd like it smoother.
02 - Stays good in the fridge for 4-5 days.
03 - Frozen broccoli works too if you don't have fresh.

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