Cheesy Broccoli Soup in a Bread Bowl - Talley Farms Box

Ingredients

• Soups
• 1/4 cup butter, cubed
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 4 cups fresh broccoli florets
• 1 large carrot, finely chopped
• 3 cups chicken stock
• 1 cup half and half cream
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp. ground nutmeg
• 1 tsp pepper
• 1/4 cup cornstarch
• 1/4 cup water or additional chicken stock
• 2 1/2 cups shredded cheddar cheese (I used chipotle cheddar cheese)
• 6 small round bread loaves (about 8oz each)
• 2 Bay leaves
• In a 6-qt. stockpot, heat butter over medium heat; sauté onion and garlic until tender, 6-8 minutes.
• Stir in broccoli, carrot, stock, cream and seasonings; bring to a boil.
• Simmer, uncovered, until the vegetables are tender, 10-12 minutes.
• Mix cornstarch and water, stir into soup. Bring to a boil, stirring until thickened, 1-2 minutes. Remove bay leaves. Stir in cheese until melted.
• Cut a slice off the top of each bread loaf, hollow out bottoms, leaving 1/4 inch thick shells (save the removed bread).
• Fill the bread bowls with soup just before serving. Serve the pulled bread with your bowl! Enjoy!
• Broccoli
• Fall Vegetable Sheet Pan Roast
• Persimmon Salad
• Ruth’s Pasta Broccoli Dish