Creamy Broccoli and Cheddar Soup in Bread

Ingredients:

• 1 head broccoli, separated into florets (approx. 4 cups)
• 1 large carrot, cut into cubes
• 1 small onion, chopped
• 2.5 cups grated sharp cheese Cheddar, and also for serving
• 4 loaves of 18 cm diameter (white sourdough bread)
• 6 tbsp (90 g) butter
• 1/4 cup flour
• 2 cups light cream
• 3 cups chicken broth
• 2 bay leaves
• 1/4 tsp freshly grated nutmeg
• Coarse salt and freshly ground pepper

Preparation:

1. Prepare the soup: Heat butter in a large saucepan and sauté onion over medium heat until softened, about 5 minutes.
   
   Add flour, fry until golden brown, 3-4 minutes, then pour in cream, gradually stirring, bring to a smooth consistency.
   
   Add chicken broth, nutmeg, bay leaf, 3/4 cup water, some salt and pepper, and bring to a boil. Reduce heat and simmer, uncovered, until thickened, about 20 minutes.
   
   Add broccoli and carrots and cook until tender, about 20 minutes. Remove bay leaf.
2. Prepare a pureed soup using a blender: Pour the soup into a bowl. Puree, slightly opening the lid to allow steam to escape (or soften with a hand blender fitted with a purée attachment).
   
   Pour the soup into a saucepan and place it on the stove. Add the cheddar cheese, season with salt and pepper, stir, and cook until the cheese melts. Remove from the stove.
3. Prepare the bread: Using a knife, cut the top crust off each loaf of bread, then scoop out the bread crumb, leaving 2.5 cm of crumb on each side.
   
   Before serving, pour the soup into the bread and garnish with cheddar cheese.