Cheesy Broccoli Soup in Bread Bowl from Scratch : enjoy the soup simultaneously grabbing the sides of bread.
The beauty of this comforting Cheesy Broccoli Soup in Bread Bowl from Scratch lies in eating the soup and simultaneously grabbing the sides of soaked bread. Heavenly good !
Since I decided to make this Saturday lunch from scratch, my camera was next to me so I could catch some steps to make the process easier for you, once you decide to make this tasteful, attractive and comforting lunch.
The whole process requires 60 minutes of your active time so it is not that much, right ?
The first step to start is comparing two kinds of flour:
Once you combine all the bread ingredients and before two hours of rising, it looks like this:
While the dough is rising, prepare broccoli soup ( steps 4 to 6) and leave aside.
After two hours of rising, your dough should look like this:
All together, it takes three hours and fifteen minutes but only sixty minutes of your active time.
Cheesy Broccoli Soup in Bread Bowl from Scratch
- Ingredients for bread bowls:
- 1/3 cup warm water
- 1/2 tsp sugar
- 1 tsp salt
- 2 1/2 Tbsp fresh yeast ( 40 grams)
- 3 cups rye flour
- 2 cups all purpose flour
- 2 Tbsp olive oil
- 1 3/4 cup warm water
- Ingredients for broccoli soup:
- 1 Tbsp olive oil
- 1/2 onion, chopped
- 1 garlic, finely chopped
- 4 cups broccoli florets, chopped
- 4 cups vegetable broth
- 2 Tbsp Ricotta
- Salt and ground black pepper to taste
- 1 cup heavy cream
- Grated cheddar cheese and parsley leaves to garnish
In a small bowl, combine 1/3 cup water, sugar, salt and fresh yeast and leave aside to rise.
In medium sized bowl, combine rye and all purpose flour. Add yeast mixture, 2 Tbsp olive oil and 1 3/4 cup water.
Combine to get smooth dough. Leave to rise for two hours.
In medium sized pot, heat olive oil and add onion. Cook until softened.
Add garlic, broccoli florets and vegetable broth. Boil for four minutes.
Add Ricotta, heavy cream, salt and black pepper and boil for seven minutes. Leave aside.
After two hours of dough rising, knead it on a clean working surface and divide to four equal parts.
Knead every little dough to form nice balls.
Preheat the oven to 190 C / 374 F.
Lay baking paper on the baking dish and butter it.
Remove four doughs on the baking paper and bake for 45 minutes.
Once baked, leave aside to cool a bit and cut the tops of the breads and empty the soft inside using spoon to leave the sides one inch thick.
Fill with soup and serve immediately, garnished with grated cheddar and parsley leaves.
As about photos, I was inspired by https://easyfood.ie/