BROCCOLI & CHEESE SOUP IN BREAD BOWLS

Ingredients

• 3 Tbsp salted butter

• 200 g leeks, sliced lengthways

• 2 cloves garlic, crushed

• 2 tsp all-purpose flour

• 625 ml organic chicken stock

• 400 ml full cream milk

• 125ml fresh Ayrshire cream

• 350 g steamed broccoli, florets cut off and stems sliced if young and tender

• 100 g mature cheddar, grated

• sea salt and pepper to taste

• 4 Heat & Eat Ciabatta rolls

Cooking Instructions

1. Pre-heat the oven to 180ºc.

2. Melt the butter in a large saucepan then saute the leeks and garlic until soft and fragrant.

3. Whisk in the flour then pour in the stock, milk and cream.

4. Allow the soup to simmer gently for 10 minutes.

5. Add the steamed broccoli and allow to simmer for another 5 minutes.

6. Add the cheese and remove the pot from the heat. Allow the cheese to melt then season to taste.

7. To make the bread bowls, cut a circle into the top of each ciabatta roll then carefully hollow out the bread.

8. Place the bread bowls in the oven and allow to bake for 5-7 minutes until warmed through.

9. Ladle the soup into the bread bowls then top with a little more cheese and serve immediately.

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