Recipe: Broccoli and Cheddar Soup with Cheesy Croutons

BROCCOLI AND CHEDDAR SOUP

1/4 cup unsalted butter
1 onion, finely chopped
1/4 cup all-purpose flour
3 cups milk
2 cups chicken or vegetable stock
1 teaspoon salt
Pinch cayenne pepper
Pinch ground nutmeg
2 cups shredded Cheddar cheese, tossed with
1 tablespoon all-purpose flour
1 teaspoon hot pepper sauce (optional)
1 package (10 ounces) frozen chopped broccoli, thawed and drained
Cheesy Croutons (recipe follows)

In a large pot, melt butter over medium-high heat. Add onion and cook until softened, about 3 minutes.

Sprinkle with flour and saute for 2 minutes.

Gradually whisk in milk, stock, salt, cayenne pepper and nutmeg; reduce heat and simmer, whisking, until smooth and creamy, about 3 minutes.

Add cheese, 1/2 cup at a time, stirring with a wooden spoon after each addition until cheese is melted. Do not let boil.

Stir in hot pepper sauce (if using). Add broccoli and cook, stirring, until heated through.

Ladle into heated bowls and garnish with croutons.

CHEESY CROUTONS
Makes 18 croutons (enough to garnish 6 to 9 servings)

18 baguette slices (1/2 inch)
Olive oil
1/2 cup shredded or grated cheese (any type or mix)
Salt and freshly ground black pepper

Preheat broiler, with rack placed 4 inches from heat. Brush both sides of baguette slices lightly with oil and place on baking sheet. Broil, turning once, until toasted on both sides, about 1 minute per side. Sprinkle with cheese, salt and pepper to taste. Broil until cheese is just melted, about 1 minute. Let cool slightly on sheet on a wire rack and use warm.

Makes 4-6 servings
Source: 300 Sensational Soups by Carla Snyder and Meredith Deeds