Categories: Soup
Ingredients
- 1/4 cup butter, cubed
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 4 cups fresh broccoli florets
- 1 large carrot, finely chopped
- 3 cups chicken stock
- 2 cups half-and-half cream
- 2 bay leaves
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1/4 tsp pepper
- 1/4 cup cornstarch
- 1/4 cup water or additional chicken stock
- 2 1/2 cups shredded cheddar cheese
- 6 small round bread loaves
- Crumbled cooked bacon, additional cheddar, ground nutmeg and pepper
Directions
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In a 6-qt. stockpot, heat butter over medium heat; saute onion and garlic until tender, 6-8 minutes. Stir in broccoli, carrot, stock, cream, and seasonings; bring to a boil. Simmer, uncovered, until the vegetables are tender, 10-12 minutes.
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Mix cornstarch and water; stir into soup. Bring to a boil, stirring until thickened, 1 to 2 minutes. Remove bay leaves. Stir in cheese until melted.
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Cut a slice off the top of each bread loaf; hollow out bottoms, leaving 1/4-inch thick shells. Fill the bread bowls with soup just before serving.
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Serve soup with additional toppings.