Broccoli cheddar soup in a homemade bread bowl
Brian Lagerstrom · ♥ 14.6K likes · 500.4K views · 13 min video
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Read about loaves in the BrightCulinary Book
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Ingredients
Method
Techniques
- 360 g warm water
- 3 g instant yeast
- 15 g white distilled vinegar
Combine warm water, instant yeast, vinegar and the ripe poolish in a medium bowl.
- 110 g ripe poolish
- 55 g warm water
- instant yeast
- 55 g bread flour
For the poolish, mix 55 g warm water, a small pinch of instant yeast and 55 g bread flour and ferment on the counter 12 to 24 hours.
- 550 g bread flour
- 11 g salt
Add the bread flour and salt and stir 20 to 30 seconds to a clumpy wad, then finish mixing with a soaking wet hand until lump free.
Do four strength building folds, then slap and fold into a taut ball; ferment 30 minutes more.
Flour the dough and the board, turn it out and cut four 250 g pieces.
Degas each piece, pull the sides up and tuck into the centre seven to eight times, flip onto the seam and roll tight; land on parchment.
- 250 g white onion
- 125 g fennel
- 6 cloves garlic
- 125 g carrot
- 2 whole Yukon gold potatoes
- 375–400 g broccoli
Proof covered with a tall foil pan on a cutting board for 60 to 90 minutes.
Split the parchment into quadrants, give the loaves 10 to 12 sprays of water and score a cross in each with a serrated knife.
Load onto a pizza steel preheated 30 minutes at 460F / 240C, spray again, cover with the foil pan and bake 15 minutes covered.
- 75 g extra virgin olive oil
- salt
Preheat a six and a half quart Dutch oven over medium high, add the olive oil, then the onion, fennel, garlic, carrot, potato and broccoli with a strong pinch of salt.
- 50 g flour
Sweat six to eight minutes over medium high until softened and drier, then stir in the flour to make a roux and cook off its raw edge.
- 1500 g store-bought chicken stock
- 250 g heavy cream
Add the chicken stock and heavy cream, drop to medium low and cook about 10 minutes until thickened and the veg is tender.
Roux, stock and a little cream
Uncover carefully, rotate and spread the loaves and bake about 20 minutes more, 35 minutes in total.
Scoop three to four cups of the soup base into a high-sided pot with a ladle and puree with an immersion blender 20 to 30 seconds until smooth and green.
Checking the vegetables for tenderness
- 225 g medium sharp cheddar cheese
Stir the puree back in, then the cheddar, off high heat.
Cut a hole about two inches deep in the top of a bread bowl with a pointy knife, save the plug, and rip out most of the inside.
Hollowing the bread bowl and serving
- fresh cracked black pepper
- sharp cheddar cheese
Fill with about six ounces of soup and garnish with cracked black pepper and more sharp cheddar.