Cream of broccoli soup with crispy garlicky croutons

Step 1/5

• ⅓ onion
• ⅔ cloves garlic
• ⅓ kg broccoli
• 66⅔ g potatoes

• cutting board
• knife
• peeler

Peel and finely dice onion and ⅔ of the garlic. Cut broccoli into florets, then peel the stem and chop roughly. Put ¼ broccoli aside to garnish. Peel and dice the potatoes.

Step 2/5

• 1⅓ tbsp unsalted butter
• 1 tbsp flour
• 266⅔ ml vegetable broth
• 133⅓ ml whole milk

• pot (large)
• whisk

Melt some of the butter in a large pot over medium heat and fry onion and garlic for approx. 2 min., or until translucent. Little by little, add flour and stir in well to form a roux. After a few minutes, whisk in vegetable broth and milk. Add ¾ broccoli and potatoes and bring to a boil. Let simmer for approx. 20 min., or until the broccoli and potatoes are soft.

Step 3/5

• ⅓ tbsp olive oil
• salt
• pepper

• oven
• baking sheet

Meanwhile, if adding grilled broccoli to garnish, turn on the grill function of your oven. Lightly oil the remaining broccoli florets and season with salt and pepper. Lay out on a baking tray and grill for approx. 5—8 min., or until cooked through and lightly charred.

Step 4/5

• 1⅓ slices sandwich bread
• ⅓ clove garlic
• ⅔ tbsp unsalted butter

• cutting board
• knife
• frying pan

Roughly tear or cut sandwich bread into small bite-sized chunks. Halve the remaining clove of garlic. Melt remaining butter in a frying pan over medium heat and add garlic. Fry bread for approx. 5 min., or until golden brown and crispy on all sides.

Step 5/5

• 33⅓ ml heavy cream
• 23⅓ g cheddar cheese (grated)
• ⅛ lemon
• salt
• pepper
• cheddar cheese (for serving)

• immersion blender

Add heavy cream and shredded cheddar cheese to the soup. Stir to combine until the cheese is melted. Purée with an immersion blender until the soup is completely smooth and season with lemon juice, salt, and pepper to taste. Serve warm broccoli soup with garlicky croutons, grilled broccoli and a final sprinkle of cheddar.

Enjoy your meal!