A video with this recipe and a full price break down is available here: https://www.youtube.com/watch?v=QJlWw5BJpNk
Servings
2
Ingredients
The Bread:
3/4ths Tbsp Active Dry Yeast
1/4 Cups Warm Water
1 Teaspoons Salt
1 Tablespoons Vegetable Oil
3 ½ Cups All-Purpose Flour
The Soup:
1/2 Tbsp Butter
1/4 Onion Chopped
1/8 Cup Butter
1/8 Cup Flour
1 Cups Milk
1 Cups Homemade Chicken Stock
3/4th Cup Roughly Chopped Broccoli
1/2 Cup Sliced Carrot
1/2 Stalk Celery Thinly Sliced
1 1/4 Cups Cheddar
Salt
Pepper
Recipe
The Bread
- Dissolve Yeast in Warm water until bubbles begin to form. Add Salt and vegetable oil. Add 2 cups of your flour and mix until combined. Then 1/2 a cup at a time add the remaining flour and combine and a tacky dough is formed. Knead this dough until elastic, about 4-8 minutes. Lightly oil your kneaded dough and a bowl and cover with a damp towel and let rise for 40 minutes or until doubled in size.
- Punch down your dough and divide into 2 evenly sized round pieces of dough. Cover with cling wrap and let rise for another 30 minutes or until doubled in size.
- Place in a 400 degree F/200 degree C oven for 23 minutes. Place on a wire rack and let cool completely.
The Soup
- Saute Onion in 1/2 Tbsp of Butter until just beginning to turn translucent. Set aside.
- Melt 1/8th cup Butter in Pot and combine with 1/8th cup flour whisking constantly until nutty. Slowly pour in Milk while whisking constantly, followed by chicken stock. Bring to a simmer and let cook for 20 minutes.
- Add Onion, Broccolli, Carrot, and Celery to the mixture and let cook for an additional 20 minutes, stirring occasionally.
- Add Cheddar to the soup and season to taste with salt and pepper.
Assembly
- Cut a round hole in the top of the cooled bread and scoop out the innard bread.
- Pour soup into the newly formed bread bowl. Top with a pinch more cheddar and the top of the bread
- Enjoy :)
bon appetit
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