Ingredients
- 2 heads broccoli
- 1 tbl butter
- 1 clove garlic
- 1 quart chicken stock
- 1/3 cup heavy cream
- sliced bread
- cheddar cheese
- cayenne pepper
- salt to taste
Instructions
Step 1
Cut the tops (florettes) off the broccoli and set aside. Cut the stems into 1/2-inch slices, and add to the tops. In a soup pot, melt the butter over medium heat; when it begins to foam add the garlic and cook for 30 seconds. Add the stock and broccoli; and bring to a simmer. Cook until the broccoli is fork-tender.
Step 2
While the soup is cooking, toast the bread and place on a foil-covered sheet pan. Top with the cheese (be sure to cover entire surface so the bread doesn’t burn. Broil on high, for 2-3 minutes, until the cheese is bubbly and browned.
Step 3
When the broccoli is ready, remove from heat and puree using a stick, or regular blender. Pour back into the pot. Add the cream and cook on low until heated through. Season to taste with salt and cayenne. Ladle the broccoli soup into bowls and top with cheese croutons.
