Broccoli soup with croutons
Description
Perfect for lunch. The main flavors of this soup come from Cheddar cheese and whole grain mustard. Serve with herbs and sour cream.
Instructions
- 1
Step 1
1. Tear the bread into pieces to make about 3 cups. Preheat the oven to 175 degrees. In a large bowl, combine melted butter, olive oil, and mustard. Mix well, then add the bread pieces.
- 2
Step 2
2. Mix until all the bread is evenly coated with butter. Place on a baking sheet, sprinkle with sea salt, and bake until the bread is nicely toasted, about 10–15 minutes. Stir the croutons several times during baking.
- 3
Step 3
3. Finely chop the onion, garlic, and broccoli. Peel the potatoes and cut them into small cubes.
- 4
Step 4
4. Add 2 tablespoons of olive oil to a large saucepan and sauté onion and shallot with a pinch of salt until the onion becomes slightly translucent. Add the potatoes, cover with a lid, and cook for 4 minutes.
- 5
Step 5
5. Add garlic and broth to the pot, bring to a boil. After about 5 minutes, the potatoes should become tender.
- 6
Step 6
6. Add broccoli and cook for 4-5 minutes until tender.
- 7
Step 7
7. Remove the soup from the heat and, using an immersion blender, blend until smooth. Add half of the grated cheddar cheese and mustard. Blend again, then add the remaining half of the cheese.
- 8
Step 8
8. Pour the soup into bowls, top with croutons, and serve.