I am no longer living in the "technological stone ages"!
Well, in terms of cell phones that is...my laptop is still ancient and my digital camera is a joke and my iPod is from 2005 but my phone...my phone is shiny and new.
I finally conformed and got an iPhone.
Yeah, I love it.
I can't stop playing with it.
Now I want a spankin' new lap top, a iPad, a iPod touch, a nice Panasonic Lumix zs7 digital camera (great for food photography I hear), and a Kindle Fire.
But that ain't happening.
This chick is poor. And spends all her money on food.
Mmm food and shoes :)
I think it is now required of me that I immediately go to Panera Bread and plop myself next to the fireplace and act all technologically savvy.
Not sure I could pull that off but speaking of Panera...please tell me I am not the only one obsessed with their broccoli and cheddar soup in a bread bowl...
Didn't think so. I love it. LOVE it. But have a hard time putting out of my mind the fact that it is cheese and cream and carb overload (not a hard enough time not to eat it (psh!) but enough to push me extra hard at the gym).
I decided to find a copycat recipe and lighten it some.
Is it identical? No. Is it a quick fix for a Panera craving? Yeah, I think so. Worth a shot!
Lightened Broccoli and Cheddar Soup
Adapted from CDkitchen.com
1 tablespoon light butter spread (I use I Can't Believe it's Not Butter Light), melted
1/2 medium onion, chopped
1/4 cup melted light butter spread (I use I Can't Believe it's Not Butter Light)
1/4 cup flour
1 cup half-and-half
1 cup skim milk
2 cups reduced-sodium chicken stock or bouillon
1/2 pound fresh broccoli
1 cup carrots, julienned
salt and pepper, to taste
1/4 teaspoon nutmeg
8 ounces grated reduced-fat sharp cheddar cheese
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 and skim milk(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 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 and serve.
Serve with wheat bread roll.