HOW TO MAKE A BREAD BOWL
Cut a thin slice off top of bread loaf.
Hollow out bottom of loaf, leaving a 1/2-in.-thick shell.
Add soup, stew or chili when ready to serve.
Try this creamy, rich, cheesy broccoli soup that tastes just like it’s from a restaurant. My family requests it all the time. You can even make your own homemade bread bowls if you like. I have a great recipe on my blog, Yammie’s Noshery.
—RACHEL PREUS MARSHALL, MI
PREP: 5 MIN. • COOK: 30 MIN. • MAKES: 6 SERVINGS
1/4 cup butter, cubed
1/2 cup chopped onion
2 garlic cloves, minced
4 cups fresh broccoli florets (about 8 ounces)
1 large carrot, finely chopped
3 cups chicken stock
2 cups half-and-half cream
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon 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 (about 8 ounces each)
1. In a 6-qt. stockpot, heat butter over medium heat; saute onion and garlic until tender, 6-8 minutes. Stir in the broccoli, carrot, stock, cream and seasonings; bring to a boil. Simmer, uncovered, until the vegetables are tender, 10-12 minutes.
2. Mix cornstarch and water until smooth; stir into soup. Bring to a boil, stirring occasionally; cook and stir until thickened, 1-2 minutes. Remove bay leaves. Stir in cheese until melted.
3. Cut a slice off the top of each bread loaf; hollow out the bottoms, leaving 1/4-in.-thick shells (save the removed bread for another use). Fill with soup just before serving.
HOW TO MAKE A BREAD BOWL
Cut a thin slice off top of bread loaf.
Hollow out bottom of loaf, leaving a 1/2-in.-thick shell.
Add soup, stew or chili when ready to serve.