Broccoli Cheddar Soup in Bread Bowl
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Ingredients
- 360 grams warm water
- 3 grams instant yeast
- 15 grams white distilled vinegar
- 110 grams ripe poolish
- 550 grams bread flour
- 11 grams salt
- 1 whole white onion (250 grams)
- 1 small bulb of fennel (125 grams)
- 6 cloves of garlic
- 1 large carrot (125 grams)
- 2 small Yukon gold potatoes
- 375-400 grams broccoli
- 75 grams extra virgin olive oil
- 50 grams flour
- 1500 grams chicken stock
- 250 grams heavy cream
- 225 grams medium sharp cheddar cheese
- Salt and pepper to taste
Instructions
- Prepare the bread dough by combining warm water, yeast, vinegar, poolish, bread flour, and salt. Mix until well combined and let it rise for 2 hours.
- Shape the dough into four pieces and proof for 60-90 minutes.
- Preheat the oven to 460°F (240°C) and bake the bread for 35 minutes.
- For the soup, sauté onions, fennel, garlic, carrot, potato, and broccoli in olive oil. Add flour, chicken stock, and heavy cream. Cook until vegetables are tender.
- Puree a portion of the soup base, then stir in cheddar cheese until melted. Season with salt and pepper.
- Hollow out the bread bowls, ladle in the soup, and garnish with black pepper and additional cheese.
- Serve and enjoy the Broccoli Cheddar Soup in Bread Bowl.
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