Broccoli Cheese Soup and Croutons

Tonight I attempted to use my small harvest of broccoli I picked yesterday from the garden. So I browsed a few recipes online and this is what I came up with.


1/2 Onion chopped
2 Cups of cheese (I mixed mine, some cheddar, swiss, american)Its what I had in the fridge
2 Cups of Fat Free Milk
4 Cups of Chicken Stock
4 Cups of Broccoli
1/2 Tsp Salt
1/2 Tsp Pepper
1/2 Tsp Nutmeg

In the crockpot on high I added the onion, milk, stock, spices and broccoli. I cooked for about 2.5 hours I then added the cheese. Now the cheese I used was not a smooth melting cheese so my soup didnt look appetizing but was. I let cook on low for 20 minutes added a small cornstarch water mixture and cooked a bit longer. In my Bullet I blended about 1 cup of the soup mixture and added it back in.

Now lets top this soup with some fresh croutons

1 Flute or Baguette sliced 1/4 inch thick
1 Tablespoon Olive Oil spread evenly onto cookie sheet
Arrange bread ontop of oil
Melt 3/4 stick of butter with 2 cloves of crushed or minced garlic, coat bread with butter and garlic mixture
Using Kosher salt spinkle a little on each bread
Sprinkle with pepper, paprika and dried parsley to your liking

Bake in oven at 250 degrees till desired crispiness. About half way through I flip my croutons. Enjoy!