Study Buddy Broccoli-Cheddar Soup in a Bread Bowl
Project Cozy, commence! Surrender to the idea that even though it’s a Friday night, you’re just not going out. Sure, your hair is curled and your foundation is set, but it’s snowing (at least in your mind) and it’s best for you to change into pajamas, sit this one out, and write that memoir or depressing poetry you’ve been thinking about for months. To do this successfully, all you need is every basic bitch’s favorite “study food”: broccoli-cheddar soup in a carb-laden bread bowl. It’s about the same number of calories as those twelve vodka-soda-splash-of-cranberries you were planning to down anyway, but with far fewer sexual consequences. So slurp up and embrace some creative productivity. You may just make winter a little less awful.
Ingrediënten
- 5 tablespoons unsalted butter
- 1 small yellow onion finely chopped
- 2 garlic cloves minced
- 1 stalk celery finely diced
- ¼ cup all-purpose flour
- 2 cups chicken stock
- 1 cup half-and-half
- 1 cup whole milk
- ¼ teaspoon freshly grated nutmeg
- Kosher salt and freshly ground black pepper
- 3 cups finely chopped broccoli florets about 1 head
- 1 large carrot peeled and julienned
- 8 ounces yellow cheddar cheese shredded (2½ cups)
- 4 mini round sourdough bread boules hollowed out, leaving a 1-inch border (optional)
Instructies
- In a large Dutch oven over medium-high heat, melt the butter.
- Add the onion and garlic and cook until translucent, about 5 minutes.
- Add the celery and cook for 2 more minutes, until it begins to soften.
- Add the flour and cook for 2 minutes.
- Slowly whisk in the chicken stock to combine.
- Add the half-and-half, milk, and nutmeg.
- Season with salt and pepper and bring to a simmer.
- Reduce the heat and cook, uncovered, stirring occasionally, until the soup thickens, about 10 minutes.
- Add the broccoli and carrot and cook until the vegetables are tender, stirring occasionally, about 20 minutes.
- Transfer 2 cups of the soup to a blender and puree until smooth.
- Return the blended portion to the Dutch oven and stir to combine.
- Add the cheese and stir until it melts.
- Remove from the heat.
- Taste and adjust the seasoning, if necessary.
- To serve, ladle into bread bowls, if using, or soup bowls.
Notes / Tips / Wine Advice:
LITERALLY CAN’T EVEN
Most of the time you can swap out fresh vegetables for frozen (defrosted, of course), but for this recipe I highly recommend using fresh broccoli to achieve the best results.
Individual bread bowls are a fun option for serving this soup. However, if you can’t find mini boules, you can always serve the soup in bowls with a nice piece of crusty bread on the side for dipping.
Individual bread bowls are a fun option for serving this soup. However, if you can’t find mini boules, you can always serve the soup in bowls with a nice piece of crusty bread on the side for dipping.
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