Brocolli Cheddar Soup in a Bread Bowl
We had two blissful days of 60+ degree temperatures here in Boston. Overnight, I was all about grilling and margaritas again. My street was lined with over eager college students sporting shorts and gloating to mother nature. Then wham, as fast as you can say cold snap, that delicious warm weather is over and we are back in the abyss of a never ending winter.
Here's hoping you survived the cold, have today off, and have some hearty soup to warm the bones.
This recipe meets all my standard prerequisites. Easy, big on taste, and come on, it is served in a bread bowl. You save on dishes and literally get to eat your serving dish. The doughy insides of a fresh loaf of bread, being my absolute favourite, was reserved for dipping. I made a few luxe substitutions, using some leftover truffle butter to saute the veggies and a maple smoked cheddar for the cheesy goodness. This dish is a cheesy carbloading festival for your mouth. Enjoy!
Read more for the full recipe and more photos.
Broccoli Cheddar Soup
Ingredients
- 6 tablespoons unsalted butter
- 1 small onion, chopped
- 1/4 cup all-purpose flour
- 2 cups half-and-half
- 3 cups low-sodium chicken broth
- 2 bay leaves
- 1/4 teaspoon freshly grated nutmeg
- Kosher salt and freshly ground pepper
- 4 7-inch sourdough bread boules (round loaves)
- 4 cups broccoli florets (about 1 head)
- 1 large carrot, diced
- 2 1/2 cups (about 8 ounces) grated sharp white and yellow cheddar cheese, plus more for garnish
Directions Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.
Meanwhile, prepare the bread bowls: Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.
Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.)
Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Ladle into the bread bowls and garnish with cheese.
Directions Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.
Meanwhile, prepare the bread bowls: Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.
Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.)
Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Ladle into the bread bowls and garnish with cheese.
Meanwhile, prepare the bread bowls: Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.
Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.)
Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Ladle into the bread bowls and garnish with cheese.
Monday, February 21, 2011 at 8:17AM |
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