Bread Bowls with Panera Bread Broccoli Cheese Soup
After seeing some of the posts of bread bowls, I figured I would give it a whirl. I made 4 White bread bowls, which were actually full size boules. And made Broccoli Cheese Soup from a Panera Bread recipe I found online.
Here are 3 of the 4. My youngest had little patience in waiting for me to get photos of them all, she was digging in while I was still posing my bowls. Overall it was a huge hit. My eldest daughter and I are huge soup fans, my wife is much more finicky with soups. I got the nod of approval on this one though. I would higly recommend it to others.
Panera Bread Broccoli Cheese Soup Recipe
1 tablespoon butter, melted (for cooking onions)
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups 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 sharp cheddar
Sauté 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 (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