Broccoli Soup With Cheddar Croutons
This broccoli soup manages to be both comforting and healthful, thanks to the balance between decadence (cheddar croutons) and virtue (green veggies).
Ingreadient :
- 2 heads broccoli with stems (about 1 lb. total)
- 2 tablespoons olive oil, plus more for serving
- 2 large leeks, cut into ¼-in. slices (about 2 cups)
- 1 tablespoon kosher salt, divided
- 4 cloves garlic, chopped
- 2 Yukon Gold potatoes, peeled and cut into 1-in. cubes
- 2 cups baby spinach
- ¼ cup sour cream
- 5 ounces sharp white Cheddar cheese, shredded (about 1¼ cups), divided
- ¾ baguette (from an 8½-oz. loaf), cut into 12 (¼ in.) slices
- Freshly ground black pepper, for serving
Direction :
- 2 heads broccoli with stems (about 1 lb. total)
- 2 tablespoons olive oil, plus more for serving
- 2 large leeks, cut into ¼-in. slices (about 2 cups)
- 1 tablespoon kosher salt, divided
- 4 cloves garlic, chopped
- 2 Yukon Gold potatoes, peeled and cut into 1-in. cubes
- 2 cups baby spinach
- ¼ cup sour cream
- 5 ounces sharp white Cheddar cheese, shredded (about 1¼ cups), divided
- ¾ baguette (from an 8½-oz. loaf), cut into 12 (¼ in.) slices
- Freshly ground black pepper, for serving
