Broccoli soup with cheddar toasts

Ingredients

• •1 1/2 tablespoon extra-virgin olive oil
• •1 medium onion, coarsely chopped
• •2 garlic cloves, coarsely chopped
• •2 bunches broccoli (1 bunch ≈ 1½lbs), stems and florets chopped separately into 1/2-inch pieces
• •7 cup low-sodium chicken stock
• •1 teaspoon coarse salt
• •1 cup skim milk
• •1/8 teaspoon cayenne pepper
• •2 ounce extra-sharp cheddar cheese, grated or crumbled (about 1/2 cup)
• •8 thin slices crusty baguette

Steps

1. 1Heat oil in a large pot over medium heat until hot but not smoking. Add onion, garlic, and broccoli stems; cover, and cook, stirring occasionally, until vegetables are soft, about 15 minutes. Add stock and salt; cover, raise heat to medium-high, and bring to a boil. Add broccoli florets; reduce heat, and simmer, uncovered, until florets are just tender, about 10 minutes.
2. 2Remove soup from heat, and let cool, about 10 minutes. Fill a blender no more than halfway to puree soup in batches until smooth. Return soup to pot; stir in milk and cayenne. Cook over medium heat until heated through (do not boil).
3. 3Heat broiler. Divide cheese among bread slices; toast under broiler until melted and golden brown, 45 to 60 seconds. Divide soup among bowls. Top each bowl with a cheese toast, and serve.