Broccoli & cheese soup in bread bowls
| Serves: | 4 |
Ingredients
- 3 Tbsp salted butter
- 200 g leeks, sliced lengthways
- 2 cloves garlic, crushed
- 2 tsp all-purpose flour
- 625 ml organic chicken stock
- 400 ml full cream milk
- 125ml fresh Ayrshire cream
- 350 g steamed broccoli, florets cut off and stems sliced if young and tender
- 100 g mature cheddar, grated
- sea salt and pepper to taste
- 4 Heat & Eat Ciabatta rolls
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Pre-heat the oven to 180ºc.
- Melt the butter in a large saucepan then saute the leeks and garlic until soft and fragrant.
- Whisk in the flour then pour in the stock, milk and cream.
- Allow the soup to simmer gently for 10 minutes.
- Add the steamed broccoli and allow to simmer for another 5 minutes.
- Add the cheese and remove the pot from the heat. Allow the cheese to melt then season to taste.
- To make the bread bowls, cut a circle into the top of each ciabatta roll then carefully hollow out the bread.
- Place the bread bowls in the oven and allow to bake for 5-7 minutes until warmed through.
- Ladle the soup into the bread bowls then top with a little more cheese and serve immediately.
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