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Broccoli Soup with Cheddar Toasts




Source of Recipe


Martha Stewart Living


List of Ingredients




1 1/2 tbl olive oil
1 medium onion, coarsely chopped
2 cloves garlic, coarsely chopped
2 bunches broccoli, stems and florets chopped separately into 1/2" pieces
7 c chicken stock
1 tsp salt
1 c skim milk
1/8 tsp cayenne
2 oz extra sharp cheddar cheese, grated (1/2 c)
8 thin slices crusty baguette

Recipe



Heat oil in a large pot over medium heat until hot but not smoking. Add onion, garlic and broccoli stems; cover and cook stirring occasionally, until vegetables are soft, about 15 minutes. Add stock and salt; cover, raise heat to medium high and bring to a boil. Add broccoli florets; reduce heat and simmer, uncovered until florets are just tender, about 10 minutes.
Remove soup from heat and let cool, about 10 minutes. Fill a blender no more than halfway to puree soup in batches until smooth. Return soup to pot; stir in milk and cayenne. Cook over medium heat until heated through (do not boil).
Heat broiler. Divide cheese among bread slices; toast under broiler until melted and golden brown, 45 to 60 seconds. Divide soup among bowls. Top each bowl with a cheese toast and serve.