Although broccoli can be found year-round, it's actually in season during the Fall. Take advantage of the crisp, green vegetable with this upscale variation of the classic broccoli and cheddar combination.
The delicious and well-seasoned puree makes for a healthy yet comforting meal. Topped with crisp cheddar toasts, this soup is elegant enough to entertain with. Get the recipe and read more. From Martha Stewart Ingredients 1 1/2 tablespoons extra-virgin olive oil Directions Serves 8.
Broccoli Soup With Cheddar Toasts
1 medium onion, coarsely chopped
2 garlic cloves, coarsely chopped
2 bunches broccoli (about 3 1/4 pounds), stems and florets chopped separately into 1/2-inch pieces
7 cups homemade or low-sodium canned chicken stock
1 teaspoon coarse salt
1 cup skim milk
1/8 teaspoon cayenne pepper
2 ounces extra-sharp cheddar cheese, grated or crumbled (about 1/2 cup)
8 thin slices crusty baguette
From Martha Stewart
1 1/2 tablespoons extra-virgin olive oil