- 4 slices bread, toasted
- 4 ounces shredded sharp Cheddar cheese
- 1 tablespoon butter
- 1 clove garlic, chopped
- 1 quart chicken stock
- 2 heads broccoli, florets separated and stems chopped
- 1/3 cup heavy whipping cream
- 1/4 teaspoon cayenne pepper
- salt to taste
- Top each toast slice with Cheddar cheese. Melt cheese with a kitchen torch until bubbling and golden, 30 seconds. (footnote: broiler)
- Melt butter in a pot over high heat. Cook and stir garlic in hot butter until fragrant and sizzling, about 15 seconds. Add stock to pot and bring to a boil. Stir broccoli into stock, pushing broccoli down into liquid; return to a boil and cook until broccoli is tender, 7 to 8 minutes.
- Puree broccoli mixture using an immersion blender until soup is smooth.
- Stir cream, cayenne pepper, and salt into soup; puree with immersion blender again until smooth, about 30 seconds. Ladle soup into bowls and top with cheese toast.
05/09/2018
recipepes.com
Simple Broccoli Soup with Cheddar Croutons, recipe
PT15M
PT1H
5
455 calories
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