Hydro Veggies

Hydroponic Produce from Philippines

Broccoli Cheddar Soup in Bread Bowl

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Broccoli Cheddar Soup

Our hydroponic farm is keeping us busy and we are happy that our customers are delighted with our veggies! Here is a new recipe using broccoli and carrots for a comforting soup, which we hope that our friends in the Northern Hemisphere will find handy to keep warm this season!

Ingredients

1/4 stick of butter

1/2 medium onion

2 cloves garlic

2 cups chicken stock

2 cups milk

1/4 cup cornstarch

1 carrot

1 broccoli

220g cheddar cheese

Salt and Pepper to taste

Bread Bowls (bakery bought or you could use these recipes)

Yield: 4

Directions

Make ahead: Wash your veggies. Peel the carrot and cut into small cubes. Cut broccoli florets. Set aside. Chop or grate the cheese and keep in a small bowl. Cut the ‘lid’ of the bread balls and remove filling. You don’t have to discard the filling; you could spread garlic/herb butter and heat in a pan until golden brown.

Place a pot on medium heat and melt butter, add chopped onion and minced garlic; cook until crystallized. Pour in the chicken stock and boil. Add the carrot cubes and broccoli. Add milk, reserve ½ cup to dissolve the cornstarch in a cup. Make sure to mix well; pour in the pot. Reduce heat and stir constantly to prevent from adhering to the bottom. Add about 90% of the cheese and stir until melted. Check taste and adjust seasoning. Serve in bread bowls and sprinkle the remaining cheese.

Recipe: Adapted from Yammie’s Noshery.

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