Broccoli Cheddar Soup (In a Homemade Bread Bowl!)

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A Martin

subheading: MY GEAR:

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BOOS BLOCK CUTTING BOARD: amzn.to/341OgnD

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FOIL BREAD "LID": www.target.com/p/hefty-ez-foi...

subheading: RECIPE:

subheading: BREAD BOWL:

360g or 1 ½c warm water (86F/30C)

3g or 1tsp instant yeast

15g or 1Tbsp white distilled vinegar

110g ripe poolish (Stir together 55g or ¼c warm water, small pinch instant yeast, 55g or ½c bread flour, cover and allow to rise at room temp for 12 to 24hrs)

550g or 4 3/8c bread flour

11g or 2tsp salt

Add ingredients including all of the poolish to a bowl and stir to combine until a clump has formed. Continue to mix with a very wet hand until fully combined and no longer clumpy. To us a stand mixer instead, just mix to combine.

Cover and allow to rise for 30min. Conduct strength building folds (stretch and folds and slap and folds) as shown @1:45. Cover and ferment for another 30min. Repeat the stretch and folds/slap and folds. Cover and ferment for 1 hour.

Flip floured dough onto floured work surface then divide dough into 4 even (250ish grams) pieces. To shape degas, then follow shaping instructions as shown @2:58. Place shaped balls onto parchment and proof covered at room temp on a non-stone or steel surface for 60 to 90min.

Split parchment onto 4 quadrants so that each dough ball is on it’s own small piece of parchment. Mist with water then score the top of each dough ball.

Transfer dough balls onto preheated pizza stone, spritz with water again, cover, and bake at 460F/240C for 15min.

After 15min CAREFULLY remove lid (escaping steam will be v hot). Rotate loaves and spread apart. Continue baking for 20min.

SOUP

350g or 1 large white onion, small diced

125g or 1 small bulb fennel, small diced

20g or 6 cloves garlic, minced

125g or 1 large carrot, medium diced

250g or 2 small yukon gold potatoes, medium diced

375 to 400g or 3 to 4 small heads broccoli, medium diced

75g or ⅓c olive oil

Salt

50g or ⅓c flour (gluten free flour works too)

1500g or 6 C. chicken stock

250g or 1c heavy cream

225g or about 1 ¾c - 1 7/8c cheddar cheese (shredded)

Preheat large pot over med-high heat. Add oil. Add vegetables and a pinch of salt. Stir. Sweat veg for 6 to 8 mins. Once beginning to soften, add flour. Stir to coat veg and cook for a couple of minutes, just to cook off the raw edge, before adding in chicken stock and cream. Stir, reduce heat to med-low and continue to cook for 10min.

When veggies are tender, but not mushy, reduce heat to low. Scoop about 3 to 4c of soup into a tall sided sauce pot and blend with immersion blender (or blend with standard blender). Add blended soup back into the original soup pot and stir. Stir in cheese. Taste for seasoning. I typically add an additional pinch of salt or two.

Garnish with black pepper and an additional pinch of shredded cheese!

#broccolicheddar#breadbowl#broccolicheddarsoup

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