We are going to cheat in this recipe. You can make your own bread bowls, but not everyone is proficient in baking. Instead, go to a store that you know has large fresh rolls. Keiser rolls work well, as do artisan rolls, but make sure they are uncut!You can swap cauliflower for broccoli or asparagus using the same proportions. Or, use guyere, gouda, or fontina in place of the cheddar cheese.
Ingredients
1-2large rolls per person
1tspbutter
1medium onion
2clovesgarlic
4ccauliflower
1carrot(small diced)
3cupschicken stock
2cupshalf n half
1cupbaby peas
¼cupcorn starch
¼cupwater
21/2ccheddar cheese
Sald and Pepper
Instructions
Remove about ⅓ of the roll’s top
Take out the interior bread (without opening the bottom)
Mince the garlic and onion
Melt the butter in a 6-quart stockpot
Saute the onion and garlic until tender
Pour in the broccoli, carrot bits, chicken stock and cream
Stir everything while you bring the pot up to a boil
Reduce heat to a simmer
Test vegetables for tenderness in about 10 minutes
Mix together the cornstarch and water into a slurry
Slowly pour this into the soup while stirring constantly
The soup will begin to thicken after about 3 minutes
Add the peas
Slowly stir in your cheese until it’s fully integrated with the soup.
Leave the soup to simmer so it thickens more
In the meanwhile, pop your rolls into the oven at 350 for a few minutes (about 8) until they are evenly toasted**
Fill them with soup just before serving.
Notes
You do not have to toast the rolls. However, when you do, they don’t get soggy as quickly.