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 mind)
- 1 large carrot, diced
- 2 1/2 cups (8 ounces) grated sharp white-colored and yellow cheddar cheese, plus much more for garnish
Directions
Melt the butter inside a large Nederlander oven or pot over medium heat. Add some onion and prepare until tender, about a few minutes. Whisk within the flour and prepare until golden, three or four minutes, then progressively whisk within the half-and-half until smooth. Add some chicken broth, bay leaves and nutmeg, then season with pepper and salt and produce to some simmer. Lessen the heat to medium-low and prepare, uncovered, until thickened, about twenty minutes.
Meanwhile, prepare the bread bowls: Utilizing a sharp knife, cut a circle into the top of the each loaf, departing single-inch border throughout. Take away the bread top, then hollow the middle having a fork or perhaps your fingers, departing a thick bread covering.
Add some broccoli and carrot towards the broth mixture and simmer until tender, about twenty minutes. Discard the bay leaves. Puree the soup in batches inside a blender until smooth you will still have flecks of carrot and broccoli. Go back to the pot. (Or puree the soup who are holding cards by having an immersion blender .)
Add some cheese towards the soup and whisk over medium heat until melted. Equal to 3/4 cup water when the soup is simply too thick. Ladle in to the bread bowls and garnish with cheese.
Photograph by Kate Mathis
