Broccoli Cheddar Soup in Bread Bowl (Original video)

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:

1. 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.
2. Shape the dough into four pieces and proof for 60-90 minutes.
3. Preheat the oven to 460°F (240°C) and bake the bread for 35 minutes.
4. 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.
5. Puree a portion of the soup base, then stir in cheddar cheese until melted. Season with salt and pepper.
6. Hollow out the bread bowls, ladle in the soup, and garnish with black pepper and additional cheese.
7. Serve and enjoy the Broccoli Cheddar Soup in Bread Bowl.