This soup recipe is loosely adapted from a copycat recipe for a soup served at Panera Bread. I’ve not had their soup, and I fooled around with this a bit, so I don’t know that it bears any resemblence to said soup. Like so many things made with cream and cheese, I do know this is some tasty soup.
The bread bowls turned out nicely as well. I may make all of my dinnerware out of bread from now on.
2 tbsp butter
1 onion, chopped
1 stalk celery, chopped
1/4 cup butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock
4 c fresh broccoli (chopped)
1 cup carrots (julienned)
Heavy pinch salt
1/4 tsp black pepper
1/4 teaspoon nutmeg
1 cup grated cheddar cheese
Saute onion and celery in butter. Set aside.
Make a roux of the butter and flour. Slowly add half and half, whisking as you go.
Add chicken stock and simmer for 20 minutes
Add broccoli, carrots, and onion and celery and simmer 20 more minutes.
Add salt, pepper, nutmeg.
Give it a pass through with immersion blender.
Stir in cheese and it’s all set.
4 1/2 tsp yeast
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
1/4 cup dry milk
7 cups all-purpose flour
Place all ingredients in mixing bowl and mix with dough hook for 5 or 6 minutes,
until dough has pulled from sides and forms a supple ball.
Place in greased bowl and let rise until doubled (about an hour)
Pull dough into six pieces and make softballs out of them
Space evenly on baking sheet that has been greased and dusted with cornmeal.
Let rest for around 45 minutes.
Score the tops and brush with an egg wash
Bake for 40 minutes at 400 degrees.
When cool, cut the tops off and hollow them out.
Fill with soup and be glad you did.
Originally: Bread Bowl Broccoli Cheese