Cream of Broccoli Soup and Bread Bowls

Last week I made some really delicious cream of broccoli soup and homemade bread bowls. They both came out so good and we ate so much we were stuffed. The only bad thing about bread bowls is I can't usually eat all my bowl because it makes me too full!
Italian Bread Bowls

1 1/2 tablespoons yeast
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water

In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups).

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use parchment paper). Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.

Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.

Cream of Broccoli Soup
from my Betty Crocker Cookbook

1 1/2 pounds broccoli
2 cups water
1 large stock celery, chopped (3/4 cup)
1 medium onion, chopped (1/2 cup)
2 tbsp. butter
2 tbsp. flour
2 1/2 cups chicken broth
1/2 tsp. salt
1/8 tsp. pepper
Dash of ground nutmeg
1/2 cup whipping (heavy) cream
Shredded cheese

1. Remove flowerets from broccoli; set aside. Cut stalks into 1 inch pieces, discarding any leaves.

2. Heat water to boiling in 3-quart saucepan. Add broccoli flowerets and stalk pieces, celery and onion. Cover and heat to boiling; reduce heat. Simmer about 10 minutes or until broccoli is tender (do not drain).

3. Carefully place broccoli mixture in blender. Cover and blend on medium speed until smooth.

4. Melt butter in 3-quart saucepan over medium heat. Stir in flour. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth. Heat to boiling, stirring constantly. Boil and stir 1 minute.

5. Stir in broccoli mixture, salt, pepper and nutmeg. Heat just to boiling. Stir in whipping cream. Heat just until hot (do not boil or soup may curdle). Serve with cheese.


I added cheese right to the soup because it needed more flavor. Probably about a cup or so.