Sunday, March 14, 2010

Bread is my weakness....

Broccoli Soup in a bread bowl!!! Ohhh yummmm!!! It tasted just like Panera Broccoli soup in a bread bowl. I love the crusty outside and Neal liked the gewey soggy center .....ohhh I can barely move I ate so much. It's a good thing I went running today. Try it you won't be disappointed.

  • 1/4 cup butter
  • 1/2 chopped onion
  • 1 clove garlic, minced
  • 1/4 cup flour
  • 1 cup half-and-half
  • 1 cup milk
  • 2 cups chicken stock
  • 1/2 lb fresh broccoli, chopped
  • 1 cup carrot, shredded and chopped
  • 1/4 tsp nutmeg
  • 1/4 tsp cardamom
  • 8 ounces grated sharp cheddar cheese
  • 4 ounces grated colby jack cheese
  • Salt and pepper to taste

  • First, prepare the bread bowls. To make two bread bowls, I took half a batch of Artisan Bread in Five Minutes a Day (*See below) dough out of the container in my refrigerator and divided it in half again. I let the dough rest on a floured pizza peel on my counter for about 40 minutes. While you’re waiting, make sure your baking stone and broiler pan are in the oven, and preheat the oven to 450 degrees.
  • For the soup, saut√© the onion and garlic in the butter over medium heat.
  • add in the flour, stirring constantly. Add in the half and half, milk, and chicken stock. Bring to almost a boil.
  • add the broccoli and carrots. Simmer on low heat for about 20 minutes.
  • While the soup is simmering, bake the bread for 30 minutes, and then remove to a wire rack to cool. When the bowls are still a little warm, cut out the centers. 
  • Season the soup with the salt, pepper, nutmeg, and cardamom. Stir in the cheeses (and you can play around with the amounts; use however much or little you like) and let simmer for 10 minutes longer before serving. Pour the soup into the bread bowls, and enjoy!
Artisan Bread in Five Minutes a Day


  • 3 cups  lukewarm water
  • 1 1/2 tablespoons granulated yeast
  • 1 1/2 tablespoons kosher or other coarse salt
  • 6 1/2 cups unbleached all-purpose flour
  •  Mix with a spoon in a food-safe bucket, let it rise at room temperature for 2 to 5 hours, then into the fridge too two weeks.  Tear off chunks, shape, rest, and bake as needed. I shaped  mine after about 2 hours then let it rise another 45 minutes. Only used half the recipe the rest I stuck in the fridge for another recipe.
 Broccoli Soup recipe found HERE and Artisan Bread HERE!

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