Categories: Soup

Ingredients

• 1/4 cup butter, cubed
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 4 cups fresh broccoli florets
• 1 large carrot, finely chopped
• 3 cups chicken stock
• 2 cups half-and-half cream
• 2 bay leaves
• 1/2 tsp salt
• 1/4 tsp ground nutmeg
• 1/4 tsp pepper
• 1/4 cup cornstarch
• 1/4 cup water or additional chicken stock
• 2 1/2 cups shredded cheddar cheese
• 6 small round bread loaves
• Crumbled cooked bacon, additional cheddar, ground nutmeg and pepper

Directions

1. In a 6-qt. stockpot, heat butter over medium heat; saute onion and garlic until tender, 6-8 minutes. Stir in broccoli, carrot, stock, cream, and seasonings; bring to a boil. Simmer, uncovered, until the vegetables are tender, 10-12 minutes.

2. Mix cornstarch and water; stir into soup. Bring to a boil, stirring until thickened, 1 to 2 minutes. Remove bay leaves. Stir in cheese until melted.

3. Cut a slice off the top of each bread loaf; hollow out bottoms, leaving 1/4-inch thick shells. Fill the bread bowls with soup just before serving.

4. Serve soup with additional toppings.

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