Potato & Broccoli Soup in Bread Bowls

Hooray for a new veggie! Ok, I do not particularly like vegetables, at least most of them. I've made leaps and bounds in the last few years and have added a lot of new things to my "accepted" list of things I'll eat.

Yesterday (and today too) I am venturing into dangerous territory- that tree like green thing called broccoli. I figured in a yummy fall soup, surrounded by potato and cheese, and served in a homemade bread bowl, broccoli couldn't do me much harm. I was right! In fact, next time I'd add more green to it as I'd like to *gasp* enjoy the flavor more.

I know, stranger than fiction.

Thanks to Michelle from Sugar & Spice where I originally saw this soup recipe!


Potato & Broccoli Soup
Modified from Cooking Light

• 1/4 C. Flour
  
• 3 1/2 C. (or 2 cans) Chicken Broth
  
• 1 Small Onion, chopped
  
• 2 Potatoes, peeled and cubed
  
• 1 Broccoli "Tree", chopped
  
• 1 C. Milk
  
• 1/4 C. Half & Half
  
• 1 1/2 C. Sharp Cheddar, shredded (use fresh from a block of cheese for best melting results)

1. In a small bowl, whisk together flour and about 1/2 C. broth. This will be used later to thicken the soup.
   
2. In a large stockpot, saute the onion in a small amount of olive oil or butter until soft.
   
3. Add in remaining broth, potatoes, and broccoli. Bring to a nice simmer and cook uncovered for about 10 minutes until potatoes are tender. Cover and simmer another 10 minutes.
   
4. Pour in flour mixture and stir in. Continue to stir over medium-high heat until soup thickens.
   
5. Pour in milk and half & half, stirring to mix. Cook over medium heat to warm through.
   
6. Finally, just before serving, add in cheese and stir until melted. Serve hot.

Bread Bowls
From AllRecipes.com

• 1 Packet Active Yeast
  
• 1 1/4 C. Warm Water
  
• 3 1/2 C. Flour
  
• 1 tsp. Salt
  
• 1 Tbsp. Vegetable Oil
  
• 1 Egg White
  
• 1 Tbsp. Water
  
• Cornmeal

1. In a warmed mixing bowl, pour in warm water. Add in yeast and stir. Allow to sit for about 5-10 minutes.
   
2. To bowl, add in about 2 1/2 C. flour, salt, and oil. Mix with dough hook until dough starts to come together.
   
3. Continue to add in flour in small amounts until the dough has become a solid, non-sticky ball. You should use most, if not all, of the flour.
   
4. Knead with dough hook on a low speed for about 3 minutes. When finished, remove dough and place it in a medium bowl that has been greased. Rotate the ball so the top is greased, then cover and let rise in a draft free location for about an hour. The dough will rise to more than double it's original size.
   
5. After dough has risen, punch it down. On a cookie sheet, sprinkle the cornmeal evenly. Shape the dough into 4 balls, about 4" in diameter each. Place dough balls onto cookie sheet with some distance between them. Allow to rise a second time in a draft free location for about 30-45 minutes.
   
6. Heat oven to 400 degrees. Mix together the egg white and Tablespoon water. Brush dough balls with egg wash and bake for 15 minutes in the heated oven.
   
7. Remove the bowls after 15 minutes and apply the egg wash again. Return to oven and bake another 10-15 minutes until crust is golden brown.
   
8. Remove from oven and move to a cooling rack. When they are able to be handled, cut an opening in the top of the loaf, about a 3" circle. Carefully remove the plug, keeping as much bread as possible attached. Using either a spoon or knife, carefully remove insides, leaving a 1/2" between the outside crust and soft interior wall. Don't poke holes- your soup will leak!
   
9. Ladle in hot soup and serve with the plug on the side or on top of the soup to keep it warm.