Cream of broccoli soup with crispy garlicky croutons

Nutrition per serving

• Step 1/4

  
  • ½ onion
  • 1 cloves garlic
  • 375 g broccoli
  • 60 g potatoes
  • cutting board
  • knife
  • peeler

  Peel and finely dice onion and some of the garlic. Cut broccoli into florets, then peel the stem and chop it. Peel and dice potatoes.

• Step 2/4

  
  • 2 tbsp unsalted butter
  • 1½ tbsp flour
  • 400 ml vegetable broth
  • 200 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 thoroughly to form a roux. Whisk in vegetable stock and milk. And broccoli and potatoes and bring to a boil. Let simmer for approx. 20 min., or until the broccoli and potatoes are soft.

• Step 3/4

  
  • 50 ml heavy cream
  • 35 g shredded cheddar cheese
  • ¼ lime
  • salt
  • pepper
  • sugar
  • 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 lime juice, salt, pepper, and sugar to taste. Keep the soup warm over medium-low heat.

• Step 4/4

  
  • 2 slices sandwich bread
  • ½ clove garlic
  • 1 tbsp unsalted butter
  • cutting board
  • knife
  • frying pan

  Dice sandwich bread and halve remaining clove of garlic. Melt remaining butter in a frying pan over medium heat and add garlic. Fry diced bread for approx. 5 min., or until golden brown and crispy on all sides. Serve warm broccoli soup with garlicky croutons. Enjoy!