BROCCOLI GRUYERE SOUP WITH TORN GARLIC CROUTONS

Steps:

• SOUP: Heat butter and 2 tablespoons olive oil over medium-high heat in a large Dutch oven or soup pot.
• Add the onion, reduce heat to medium and cook 5-6 minutes or until beginning to soften.
• Add the cubed potato and garlic. Saute briefly until the garlic is fragrant.
• Add the chicken or vegetable broth and the 2 heads of broccoli with some of the stem. Bring to a boil.
• Cover slightly, reduce heat to medium-low and simmer 20 minutes or until all the vegetables are tender.
• MEANWHILE: Preheat oven to 400 degrees. Place remaining broccoli florets on a baking sheet. Drizzle with remaining olive oil and season to taste with salt and black pepper.
• Roast the broccoli florets for 10 minutes or until lightly browned.
• Add the heavy cream to the soup along with the cheese. Puree with an immersion blender until smooth.
• CROUTONS: Place torn bread on a baking sheet. Drizzle with olive oil and melted butter. Sprinkle with garlic powder and salt and black pepper, to taste.
• Bake for 10-12 minutes or until golden and crispy on the outside.
• Serve the soup topped with additional cheese if desired, roasted broccoli florets and croutons.