Creamy Cheesy Comfort by the Spoonful! Broccoli Cheddar Soup 1 tablespoon butter ½ onion, chopped ¼ cup melted butter ¼ cup flour 2 cups milk 1 cup chicken broth 1 ½ cups coarsely chopped broccoli florets 1 cup matchstick-cut carrots stalk celery, thinly sliced 2 ½ cups shredded sharp Cheddar cheese salt and ground black pepper to taste 12 pieces of bacon cooked and crumbled (for garnish) Melt 1 tablespoon butter in a skillet over medium-high heat. Add onion; cook and stir until tender and translucent, about 5 minutes. Set aside. Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat. Continue to whisk and cook, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes. Gradually add milk while whisking constantly; stir in chicken stock and bring to a simmer. Cook until mixture is thickened, about 20 minutes. Add broccoli, carrots, celery, and sautéed onion; simmer until all the vegetables are tender, about 15 minutes. Stir in Cheddar cheese until melted; season with salt and pepper to taste. Top with bacon and more cheese and serve. ENJOY! 😉 RECIPE FOR THE BREAD BOWL 1/4 ounce active dry yeast (1 packet or about 2 teaspoons) 1 2/3 cup lukewarm water 110-115 degrees 4 cups all-purpose flour, plus extra for dusting 1 1/2 teaspoons kosher salt Combine the yeast and lukewarm water in a large bowl. When the yeast is fully dissolved and the mixture is starting to look foamy, stir in 3 cups of the flour until incorporated. Add the remaining flour and salt and stir until a stiff dough forms. Cover the bowl with plastic wrap and allow the dough to rest for 30 minutes. Fold the dough as follows: top to bottom, bottom to top, right to left, left to right.Cover the bowl again and allow to rest for 1 hour, then repeat the folding process, cover, and rest for another hour. Divide the dough into 6 equal portions, then roll into tight balls, smoothing the top surface. Place the dough balls on a parchment-lined baking sheet, cover with oiled plastic wrap, and allow to rise until doubled in volume (approx. 30 to 45 minutes). (The internal temp should register 190 degrees F.) Allow the bread bowls to cool completely, then use a sharp knife to cut the tops away. Scoop out the insides of the bread to create a hollow for the filling. I love bread bowls! Enjoy!
Creamy Cheesy Comfort by the Spoonful!
Broccoli Cheddar Soup
1 tablespoon butter
½ onion, chopped
¼ cup melted butter
¼ cup flour
2 cups milk
1 cup chicken broth
1 ½ cups coarsely chopped broccoli florets
1 cup matchstick-cut carrots
stalk celery, thinly sliced
2 ½ cups shredded sharp Cheddar cheese
salt and ground black pepper to taste
12 pieces of bacon cooked and crumbled (for garnish)
Melt 1 tablespoon butter in a skillet over medium-high heat. Add onion; cook and stir until tender and translucent, about 5 minutes. Set aside.
Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat. Continue to whisk and cook, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
Gradually add milk while whisking constantly; stir in chicken stock and bring to a simmer. Cook until mixture is thickened, about 20 minutes. Add broccoli, carrots, celery, and sautéed onion; simmer until all the vegetables are tender, about 15 minutes.
Stir in Cheddar cheese until melted; season with salt and pepper to taste. Top with bacon and more cheese and serve.
ENJOY! 😉
RECIPE FOR THE BREAD BOWL
1/4 ounce active dry yeast (1 packet or about 2 teaspoons)
1 2/3 cup lukewarm water 110-115 degrees
4 cups all-purpose flour, plus extra for dusting
1 1/2 teaspoons kosher salt
Combine the yeast and lukewarm water in a large bowl.
When the yeast is fully dissolved and the mixture is starting to look foamy, stir in 3 cups of the flour until incorporated.
Add the remaining flour and salt and stir until a stiff dough forms.
Cover the bowl with plastic wrap and allow the dough to rest for 30 minutes.
Fold the dough as follows: top to bottom, bottom to top, right to left, left to right.Cover the bowl again and allow to rest for 1 hour, then repeat the folding process, cover, and rest for another hour.
Divide the dough into 6 equal portions, then roll into tight balls, smoothing the top surface.
Place the dough balls on a parchment-lined baking sheet,
cover with oiled plastic wrap, and allow to rise until doubled in volume (approx. 30 to 45 minutes).
(The internal temp should register 190 degrees F.)
Allow the bread bowls to cool completely, then use a sharp knife to cut the tops away.
Scoop out the insides of the bread to create a hollow for the filling.
I love bread bowls!
Enjoy!