Broccoli Soup and Bread Bowls

I think the soup is plenty good enough and filling enough to eat without the bread bowls, but I included the bread bowl recipe too, just for fun!

Soup:

-3 16 oz. packages of frozen, chopped broccoli (you can, of course, use fresh broccoli also)

-2  14.5 cans of chicken broth

-2 cups of either half and half, cream, or milk (or any combination. I used 1 cup of half and half and 1 cup of milk)

-Grated Parmesan cheese (if desired)

1. Boil the broccoli in the broth until soft. 

2. Puree broth and broccoli 1 cup at a time. (I poured pureed mixture into large bowl until I had emptied the pot. Then I returned the puree to the pot so it would stay warm during the next step)

3. Stir in the 2 cups of milk/cream/half and half.

4. Salt and Pepper to taste (I also added some onion and garlic powder).

5. Top with a tablespoon of parmesan cheese before serving! 

Bread Bowl (approx. 2 hours total)

-2 envelopes active dry yeast

-2 1/2 cups warm water

-2 tsp salt

-2 tbsp. vegetable oil

-7 cups flour

1. Dissolve yeast in water.

2. Add salt and oil.

3. Mix (on low speed) in 2 cups of flour.

5. Add remaining flour one cup at a time, mixing in between cups.

6. Knead dough on floured surface for about 5 minutes.

7. Place in greased bowl, cover, and allow time to double in size.

8. Divide dough into 6 balls. Cover on a cookie sheet and allow to double in size.

9. Bake at 400 degrees for 15-20 minutes.