When my kids get home from school they usual make themselves a sandwich.
Today I found the weather to be extremely cold. I thought it would be nice to have a hot
soup as a snack.
The original recipe was served in a large circle Panera bread. Since the kids arrive home
at different times I decided to put them in there own individual bread bowl. This turned
out to be a big success.The kids loved the presentation, the soup, and they really
appreciated a hot snack before dinner.
You can use the bowl idea for any cream soup. Also it looks great when you entertain.
I found this on MyBlessedLife.net I have altered it a bit.
Please stop by to see her blog it’s a great site.
2 T. Butter, melted
1 large onion, chopped
1/2 c. butter, melted
1/2 c. all purpose flour
4 c. half and half
4 c. chicken broth
2 sticks of celery
1 lb. fresh broccoli
2 cups, carrots
2 T of Maple Syrup
salt and pepper, to taste
1/2 t. nutmeg
16 oz. sharp cheddar cheese, grated
Sauté onion in butter. Set aside. Whisk butter and flour over medium heat for 3-5 minutes. Stir constantly and slowly add half and half. Add chicken stock, still whisking.
Simmer 20 minutes.
Add broccoli, carrots and onion. Cook over low heat until veggies are tender – about 20-25 minutes. Add salt and pepper and nutmeg. The soup will have thickened by now.
Carefully transfer soup mixture to blender and puree. Return soup to pot (or Crockpot) over low heat. Add cheese. Save some of the cheese to add to the top on the soup. Stir until well blended.
How to make a Bread Bowl
I then slice my bread into thick slices, scoop out just enough bread to add soup. Making sure to leave a bottom in the bread bowl. Pour the soup into the bread bowl and topped it with cheese.
Makes 8-10 servings.
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