Broccoli and Ashdown Cheese in A Bread Bowl

Antonin Corcoran

Antonin Corcoran from Petham Primary School in Canterbury 2017 winner

Nights are drawing in; A warm soup with a Kentish twist is the just the thing to warm you up by the fire.


Melt the butter in a large pan, add the onions until tender.
Add broccoli and stock.
Season with salt pepper and mixed herbs
Continue simmering for 15 mins.
Meanwhile prepare the soda bread.
Put the flour in a mixing bowl, make a well in the centre.
Combine the yoghurt and milk together and pour into the flour.
Mix together with a knife.
With your hands gently bring the dough together.
Roll into a ball, and gently press a bowl into the mixture to make a large well.
Bake in oven at230 C for 10 mins and then at 180 C for another 10 mins.
Meanwhile add grated cheese to the soup, remove pan from heat and blend in a blender in batches.
Serve in bread bowl and garnish.


Broccoli and Kent Ashdown Cheese Soup in a Bread Bowl
For the bread:
200g white flour
200g wholemeal flour
200 ml natural yoghurt, 175ml semi-skimmed milk
½ spoon bicarbonate of soda
For the Soup:
1 small onion, chopped
Head of broccoli
225g Ashdown cheese, grated
Teaspoon mixed herbs
50g butter
250ml chicken stock