Читать книгу Debbie Macomber's Cedar Cove Cookbook - Debbie Macomber - Страница 30

H aven’t you always wanted to make your own soup in a bread bowl, like in restaurants? Now you can.

Serves 4

2 tablespoons unsalted butter

1 small onion, chopped

Salt and pepper

1 clove garlic, chopped

1 teaspoon chopped fresh thyme

3 tablespoons all-purpose flour

4 cups reduced-sodium chicken broth

1 pound broccoli (about 2 heads), stems thinly sliced and florets cut small

½ cup heavy cream

1 cup shredded cheddar cheese

4 small round bread loaves (4-5 ounces each)

Olive oil

1. Melt butter in a medium saucepan over medium heat. Add onion; cook 5 minutes, until softened, stirring often. Add garlic and thyme; cook 1 minute, stirring. Sprinkle in flour, stirring constantly until incorporated. Slowly pour in broth, ½ cup at a time, stirring to blend. Add broccoli; cook 10 minutes, until tender.

2. Using an immersion blender, puree soup until smooth. (Or transfer soup to a blender; blend until smooth.)

3. Return soup to pot; add cream and cheese and warm over low heat, stirring.

4. For bread bowl: Preheat oven to 400°F. Using a serrated knife, slice a thin circle off the top of each round. Lift off the circle; use your fingers to pull out the soft insides of the bread, leaving at least a ½ inch of bread around the sides and bottom of the loaf. Set the loaves on a baking sheet and drizzle olive oil into each cavity; spread the oil to coat the inside. Bake rounds about 10 minutes, or until crusty and golden. Ladle warm soup into bowls and serve immediately.

TIP

Look in the bakery section of your supermarket for bread rounds about 5 ounces in weight to make the bowls.