With the presence from the very beginning of human history, soup has been a common yet popular dish in every cultures or regions. The dish has been developed into a board category with countless recipes. We have soups as appetizer, as main dish. We are thankful for a bowl of light soup when we are not feeling well. We crave for a hot delicious soup in the winter day with family members. And the human love for soup will be continued as more and more wonderful creative yet delicious recipes are born every minute from every comer of the world.
Today recipe will be a gourmet thick soup with defined taste and elegant presentation: Skinny Broccoli and Cheddar Soup in a Homemade Pretzel Bowl!
Skinny Broccoli and Cheddar Soup
Ingredients (prep will take about 20 minutes)
- 3 tablespoons of Olive Oil
- 1 large Onion (diced)
- 2 medium Carrots (diced)
- 3 tablespoons of All Purposed Flour
- 4 cups of Chicken Stock
- 3 cups of Broccoli Florets (fresh or frozen are alright)
- ½ cup of Fat Free Evaporated Milk
- ½ tablespoon of Dijon Mustard
- 1 cup of Extra Sharp Cheddar Cheese (shredded)
- Salt and Pepper (for seasoning)
Cooking (cooking will take about 15 minutes)
Step 1 – making the soup base: Take out a soup pot, put it over medium-high heat with a little olive oil inside. When the oil is heated, add diced onion and carrot into the pot and sauté them in about 5 to 7 minutes. When the vegetables start to soften and turn to brown color, add salt and pepper for seasoning. Stir them well and then add 3 tablespoons of all purposed flour (you should sieve the flour to remove any objects before putting them in the pot) and cook for 2 more minutes. After that, pour 4 cups of chicken stock into the mixture and stir them slowly. Let the soup base simmer over low heat.
Step 2 – making broccoli soup: When the soup base is simmered, add broccoli which is washed and drained from excess water into the soup. Cook until the broccoli is warmed and started to wilt. Then, puree the soup to your desired consistency and texture.
Step 3 – adding milk to the soup: After puree the soup, add ½ cup of fat free evaporated milk, ½ tablespoon of Dijon mustard and 1 cup of extra cheddar cheese which is shredded. Cook until the cheese is melted. You should keep your eyes on the soup so that it is not burned in the bottom of the pot. Give the soup a little taste and adjust to your appetite. When you soup is done, turn off the stove and the soup is ready to be served.
Homemade Pretzel Bread Bowl
Pretzel is a baked bread product originated in Europe. The original pretzel bread is commonly shaped into a twisted knot. Nowadays, pretzel bread has many different shapes and the most common besides its traditional shapes is bun shape or bowl shape. The bread received a lot of love from people around the world because of its crunchy skin and cushy soft dough inside. As salt is used as the most common seasoning for pretzel, the bread is perfect for both sweet desserts and savory dishes. The recipe below will instruct you how to make beautiful pretzel bread at home for your beautiful broccoli soup.
Ingredients (prep will take about 20 minutes)
- 1 ½ cup of Warm Water
- 1 packet of Active Dry Yeast
- 1 tablespoon of Sugar
- 2 tablespoons of Salt
- 4 ½ cups of All Purposed Flour
- 4 tablespoons of Unsalted Butter (melted)
- Vegetable Oil (for coating the dough)
- 2/3 cup of Baking Soda
- 10 cups of Water
- 1 Egg
- 1 tablespoon of Water (for egg wash)
- Kosher Salt
Cooking (the cooking will take about 15 minutes)
Step 1 – making the dough: Mix 1 tablespoon of sugar and little kosher salt into the bowl of a stand mixer. Then pour 1 ½ cup of warm water into the mixture. Pour 1 pack of active dry yeast into the bowl after you stir warm water with salt and sugar. Allow the mixture to sit and foam which will take about 5 minutes.
Add 4 ½ cups of all purposed flour, 4 tablespoons of unsalted melt butter after the mixture is foamed. Mix them together with the dough hook attachment with low speed mode until everything is well combined. Then increase the speed to medium until the dough get smooth, elastic texture and pull away from the side of the bowl.
After the dough is well mixed, remove the dough from the bowl, shape the dough into ball shape and brush vegetable oil outside the dough ball. Return the dough to bowl and wrap plastic wrap over the bowl tightly to prevent air getting inside. Let the dough sit for about 1 hour to double its size.
Step 2 – boiling the dough: After the dough has increased double, take the dough out onto an oiled surface. Divide the dough into about 7 to 8 pieces and roll them into ball shape. Add 10 cups water and 2/3 cup of baking soda into a pot and bring them to boil in the oven under 4500F. When the water is boiled, gently add dough balls into boiling water. Let them sit in boiled water for 30 seconds and take them out with a slotted spoon. Place balls onto parchment lined baking sheet.
Step 3 – baking the dough: Mix 1 egg with 1 tablespoon of water and brush the egg wash on the pretzel tops. Sprinkle with a little salt and bake them for about 10 to 15 minutes or until the skin turns brown and the dough is baked thoroughly. Take them outside, chill for 5 minutes and cut the top of pretzel breads to assemble the bowl. Take out the flesh inside so we can pour broccoli soup in later.
The recipe will enough for 4 to 6 portions. This is hot soup so you should serve it right after the soup is cooked when all flavors is remained. You should calculate the time between making soup and pretzel breads so each of them come out at the same time. This dish can be appetizer or main dish, is suitable for holidays, parties or gatherings. The dish requires hard work but it is totally paid off. Everyone will be astonished by your cooking skills with this amazing recipe!