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1. Heat the oven to 375°F (190°C). Slice the top off each bread loaf and hollow out the center, leaving a wall about 1.5 cm (0.5 inch) thick. Place the bowls and lids on a baking sheet and toast for 10 minutes until crisp and golden.
4 piece Round crusty bread loaves (sourdough boules, about 300 g each)
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2. Melt the butter in a large heavy pot over medium heat. Cook the onion and carrot for 5 minutes until soft, then add the garlic and cook 30 seconds until fragrant.
4 tbsp Unsalted butter,
1 piece Yellow onion, finely diced,
1 piece Carrot, finely grated,
3 clove Garlic
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3. Sprinkle in the flour and stir constantly for 2 minutes to cook out the raw taste. Slowly whisk in the stock, then the milk, until smooth. Simmer gently for 5 minutes until thickened.
0.2 cup All-purpose flour,
2 cup Chicken or vegetable stock,
2 cup Whole milk
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4. Add the broccoli and simmer 8 to 10 minutes until very tender. Use a potato masher or immersion blender to break down about half of the broccoli, leaving some texture.
4 cup Broccoli florets, chopped small
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5. Reduce the heat to low. Stir in the cream, Dijon, mustard powder, nutmeg, cayenne, salt and pepper. Add two-thirds of the cheddar a handful at a time, stirring until melted and smooth before adding more. Do not let the soup boil. Taste and adjust the seasoning.
0.5 cup Heavy cream,
8.0 oz Sharp cheddar cheese, freshly grated, divided,
1 tsp Dijon mustard,
0.5 tsp Mustard powder,
1 pinch Ground nutmeg,
1 pinch Cayenne pepper,
1 tsp Salt,
0.5 tsp Black pepper
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6. Ladle the hot soup into the toasted bread bowls and top with the remaining cheddar. Serve immediately with the bread lids on the side for dipping.
4.0 oz Sharp cheddar cheese, freshly grated, divided
