Almost famous broccoli cheddar soup

By Sparrow2222

Ingredients

• 6 T unsalted butter
• 1 small onion, chopped
• 1/4 c all purpose flour
• 2 C half and half
• 3 C low sodium chicken broth
• 2 bay leaves
• 1/4 t freshly grated nutmeg
• kosher salt and freshly group pepper
• 4 7 inch round sourdough bread boules
• 4 C broccoli florets
• 1 large carrot, diced
• 2 1/2 C grated cheddar cheese

Details

Servings 4

Preparation

Step 1

1. Melt the butter in a large Dutch oven or pot, over medium heat. Add the onions and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half and half until smooth. Add the chicken broth, bay leaes and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered until thickened, about 20 minutes.

2. Meanwhile, prepare the brad bowls. Using a sharp knife, cut a circle into the top of each loaf, leaving a 1 inch border all around. Remove the bread top then hollow out the middle with a fork or your fingers, leaving a thick bread shell.

3. Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. PUree the soup in batched in a blender until smooth; you'll have flecks or carrots and broccoli. Return to the pot.

4. Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 c water if the soup is too thick. Ladle into the bread bowls and garnish with cheese.