Cheddar Broccoli Soup in Bread Bowls

I thought I would dust this old page off and add a new entry as if years haven't gone by. I am going to try to start sharing my favourite recipes again. First up, I am going to share Cheddar Broccoli Soup and homemade Bread Bowls.

I make the soup frequently as it is my youngest daughter's favourite. And for some reason, when we buy broccoli, we have to to buy lots, so this is a good way to use it. You don't have to add bacon, in fact, the original recipe I based this off doesn't use it, but I prefer the addition. I also take a lazy shortcut and don't both making a separate roux... I should come back sometime to update this post with the directions on how to do it all in one pot.

The bread bowls are new to my recipe collection, but I already made them twice in a row for the leftover soup. My mom got me a bread machine for Christmas, so that is what the recipe uses, but you can certainly make them by hand or with a stand mixer.

I try to scoop the centre out in one piece, and then I serve a lump of butter on the side.

Cheddar Broccoli Soup

Yield: 6 servings

INGREDIENTS

5 1/2 tablespoon butter, divided

1/2 pound bacon, chopped

1 1/3 cups chopped carrots (about 3)

1 cup chopped celery (2 stalks)

1 cup chopped yellow onion (1 small)

2 cloves garlic , minced

3 cups low-sodium chicken broth

3 1/2 cups peeled and cubed russet potatoes , cut 1/2-inch to 3/4-inch thick (2 large)

3 cups chopped broccoli florets (from about 2 heads)

1/4 teaspoon dried thyme

Salt and freshly ground black pepper

6 tablespoons all-purpose flour

3 cups milk (preferably 1% or 2%)

1/2 cup heavy cream

2 cups shredded sharp cheddar cheese (8 oz)

1/3 cup finely shredded parmesan cheese (1 oz)

DIRECTIONS

In a large pot over medium heat, melt 1 1/2 tablespoons of the butter. Add bacon and cook until the bacon is brown. Add carrots, celery and onion and sauté 3 - 4 minutes. Add garlic and sauté 30 seconds longer.

Stir in chicken broth, potatoes, thyme, and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 15 minutes. Stir in broccoli and cook 5 minutes longer or until veggies are tender.

Meanwhile, melt remaining 4 tablespoons butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly 1 minute. While whisking vigorously, slowly pour in milk (whisk well until no lumps remain).

Cook stirring constantly until mixture begins to thicken, stir in heavy cream. Remove from heat and once all veggies are tender pour into the soup and stir. Remove from heat and stir in cheddar and parmesan cheese until melted. Serve warm.

Bread Bowls (Bread Machine)

Yield: 6 bread bowls

INGREDIENTS

1/2 cup warm water

1 cup warm milk

2 tablespoons soft butter

2 tablespoons sugar

1/2 teaspoon salt

4 cups flour

1 tablespoon active dry yeast

1 egg

1 tablespoon cold water

DIRECTIONS

Place everything except the egg and tablespoon cold water in your bread machine in the order that your manufacturer recommends. Use dough cycle.

When the cycle is complete, turn out onto a lightly floured surface. Divide into 6 equal portions and shape into balls. Place the 6 balls onto a greased (or parchment paper) cookie sheet and let rise until doubled, about 30 minutes.

Whisk egg with 1 tablespoon cold water and brush mixture over dough balls.

Bake at 375F for 20-25 minutes until golden brown.

Once done, you can cut the top off and scoop out the center leaving about 1/4 inch on all sides.