Tag Archives: Broccoli

Escarole and Roasted Broccoli Salad with Anchovy Dressing #SundaySupper

Escarole and Roasted Broccoli Salad with Anchovy Dressing

Welcome to Sunday Supper, where we are bringing you a theme of Winter Salads! I personally love this one 🙂

I’ve actually been making several delicious winter salads lately, but the one I’m sharing today is probably the absolute tops. I literally made this recipe three times in two weeks. For me, that’s saying a lot.

Escarole and Roasted Broccoli Salad with Anchovy Dressing

I know I often say that a recipe is repeat-worthy, but my shameful little secret is, it doesn’t mean that I actually repeated the recipe. I don’t have many repeat recipes in my arsenal. Not because they aren’t wonderful, but because there’s so many more things to cook! So the fact that I made this one three times in two weeks should tell you something.

Escarole and Roasted Broccoli Salad with Anchovy Dressing

It’s superlative. The broccoli is roasted within an inch of its life, which makes a wonderful complement to the raw escarole – my favorite dark green – and the creamy dressing and salty cheese ties it all together. I adore anchovies, and I’m not pregnant or squeamish about a raw egg yolk, but I made this salad for hosting a brunch and was a little worried that my guests might not agree with me there, so I dressed this with a homemade ranch, and it was absolutely outstanding that way too. Food for thought…

Escarole and Roasted Broccoli Salad with Anchovy Dressing

I hope y’all enjoy this one. It’s really one of my favorite things I’ve made lately. And be sure you check out the winter salads from the rest of my Sunday Supper crew!

Source: Food & Wine, April 2010

Ingredients:

DRESSING:
2 anchovy fillets, drained
1 garlic clove, minced
1 large egg yolk
½ tbs fresh lemon juice
1 generous tsp chopped fresh marjoram
6 tbs extra-virgin olive oil
Salt and black pepper, to taste

SALAD:
1 head of broccoli (about 1 pound), cut into 1-inch florets only
1 tbs olive oil
Salt and black pepper, to taste
1 medium head of escarole, cleaned, trimmed and chopped
3-4 oz. Asiago cheese, cubed

Directions:
Preheat your oven to 450 F. On a rimmed baking sheet, toss the broccoli florets with 1 tbs olive oil, plus salt and pepper to taste. Spread in a single layer. Roast for 18 minutes. Let cool slightly.
Meanwhile, make the DRESSING. In a mini food processor, blend the anchovies, garlic, egg yolk, lemon juice, and marjoram. Transfer the mixture to a medium-to-large sized mixing bowl, preferably one that will stay still on the counter without you holding it. Whisk the mixture once or twice, then start streaming the 6 tbs olive oil while still whisking rather vigorously. Slow drip of olive oil is key here. If you stream it in too fast, the dressing won’t emulsify and will keep breaking on you. Once you’ve added the olive oil, season generously with black pepper and with only a pinch of salt. The anchovies are very salty already! If your dressing is too thick, like the texture of mayonnaise, thin it with a splash of water.
Assemble the salad by tossing the escarole and roasted broccoli in a large bowl. Add the dressing and toss to coat. Sprinkle in the cheese and serve immediately.
Leftovers will actually keep, fully dressed, for about 3 days. The escarole doesn’t wilt, and as long as you refrigerate it immediately after dinner, the raw egg will be fine.

#SundaySupper Winter Salads

Roasted Brussels Sprouts and Wild Rice Salad plus more Winter Salad Recipes #SundaySupper from Sunday Supper Movement

Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Charred Broccoli with Garlic Caper Sauce

Charred Broccoli with Garlic Caper Sauce

I’m dropping in today to share with you a very simple, quick, yet incredibly flavorful side dish you can have on the dinner table in minutes. Still made from scratch, very health-conscious, a touch spicy (the spice level is well within your control though), Matt and I scarfed the entire plate when I made this for dinner!

Charred Broccoli with Garlic Caper Sauce

Charred Broccoli with Garlic Caper Sauce

I’ve been cooking seriously for quite a while now, and sometimes I’m still amazed at how much flavor can be coaxed out of not that many ingredients in a very short amount of time. But, this is one of those dishes that proves it can be done! Fortunately for us all.

Charred Broccoli with Garlic Caper Sauce

Enjoy this one guys, it’s just soooo easy and delicious!

Charred Broccoli with Garlic Caper Sauce

{One Year Ago: Chocolate Peanut Butter Doughnuts}
{Two Years Ago: Butter Pecan Ice Cream}

Source: slightly adapted from Keys to the Kitchen by Aida Mollenkamp

Ingredients:
1 tbs olive oil
2 garlic cloves, sliced paper thin
2 tsp capers, drained
¼ tsp crushed red chile flakes, or to taste
2 tbs unsalted butter, divided
1 to 1 ½ lbs. broccoli, florets only (save the stems for this delicious dip!)
Kosher salt, to taste

Directions:
Heat the oil and 1 tbs butter in a large frying pan over high heat. As soon as the butter is melted, add the garlic, capers and crushed red chile flakes and cook for 30 seconds, until just fragrant. Add the broccoli and a pinch of kosher salt and toss to coat. Cook, stirring frequently, until the broccoli is cooked through and starting to char on the edges, about 5 minutes. Add enough water to coat the bottom of the pan. Shake the pan around or stir to coat the broccoli. When the water has mostly evaporated off, and this will take less than 1 minute, shut off the heat and add the remaining tablespoon of butter and swirl to melt and coat.
Serve immediately.

Almond-Roasted Brussels Sprouts and Broccoli #SundaySupper

Almond-Roasted Brussels Sprouts and Broccoli 5744

Welcome to Sunday Supper, where this week’s theme is Lighten Up the Holidays! I thought it very appropriate that this theme should occur two days after Halloween, when some of you are probably starting to overload on Halloween candy.

Brussels and broccoli 5663

Now, I’m fully aware, and I fully agree that the autumn/winter holiday season is a time for splurging, and you may have groaned a little when you read the theme. However, as someone who has taken to eating much healthier all around the past few months, I think it’s great to have a few dishes in your arsenal of tricks that aren’t so heavy, but are still completely delicious.

Brussels sprouts and broccoli 5687

Sometimes you need a lighter note to balance out all the richness. And this recipe delivers in a huge way. Tender-crisp vegetables, coated in a healthy-but-slightly-rich almond crumb, charred just enough… this little unassuming side dish is so yummy.

almond-roasted Brussels sprouts and broccoli 5739

I think it would be very much at home at your Thanksgiving table in a few weeks, or possibly for a holiday dinner party later in the season. A wonderful contrast and complement to the gravy-laden turkey and rich potatoes and cheesy green bean casserole. I happily ate this dish reheated for about three days after serving it for dinner. So good!

Almond-roasted Brussels sprouts and Broccoli 5753

And be sure you check out the rest of the fantastic, lighter holiday fare from my Sunday Supper cohorts!

{One Year Ago: Nacho-Topped Chili}
{Two Years Ago: Apple Pie Ice Cream, Apple Cider Cupcakes with Cinnamon Cream Cheese Frosting, Apple Jalapeno Cheddar Scones}

Source: In My Kitchen by Ted Allen

Ingredients:
1/3 cup sliced almonds
Kosher salt
1 lb. Brussels sprouts, trimmed and halved
1 lb. broccoli, cut into florets and trimmed to roughly the size of the Brussels sprouts halves
2 tbs olive oil
Grated zest of 1 lemon

Directions:
Preheat your oven to 450 F.
Put the almonds in a mini or regular food processor and pulse several times; you want them crumbly and chunky – do not make nut butter!
In a large pot, bring some water to a boil and salt it generously. Add the Brussels sprouts and cook for 2 minutes, then add the broccoli and cook 2 minutes more. Or, if you need to do this in batches, cook the Brussels sprouts for a total of 4 minutes and the broccoli a total of 2 minutes. Remove the vegetables with a spider or other large slotted spoon, or drain in a colander. Plunge into an ice bath or run under very cold water for about 30 seconds. Drain well.
Heat a large, cast-iron or other ovenproof skillet over medium-high heat for 5 minutes. Add the olive oil and then the vegetables, nudging the sprouts cut side down to encourage browning. Toss in the almonds. Immediately transfer the skillet to the oven and roast until the veggies are tender and golden brown with a bit of char on the edges, 5 to 7 minutes.
Add ½ tsp kosher salt and toss to combine. Sprinkle with the lemon zest and serve in the skillet.

Drinks

Appetizer or starter

Main Dishes

Side Dishes

Desserts

Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.
To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.



Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Broccoli Cheddar Quiche

Broccoli Cheddar Quiche

Today will conclude the first Week Of… blog series, where I walked you through my efforts to like broccoli better. Last but certainly not least, we have the classic broccoli-cheddar combo, this time in quiche form. And yes, real men will eat it. Because it’s good. Real good.

making broccoli cheddar quiche

My plan for my Fridays when doing the Week Of… series is to accompany the recipe with a Recipe Round-Up of sorts. I’ll recap the week, plus post some other links, from my blog and others’, of recipes germane to the week’s theme.

Broccoli Cheddar Quiche

So without further ado, here is the week’s recap!

First, we pureed the broccoli in this delicious Broccoli Basil Soup, so that Julie cannot complain about the texture.

broccoli basil soup

 

 

 

 

 

Secondly, we (quickly!) deep-fried the broccoli florets to make this unbelievably amazing appetizer, Bang Bang Broccoli. Undoubtedly the least healthy broccoli on the menu this week, but it’s so delicious that you kind of forget about that.

bang bang broccoli

 

 

 

 

 

And yesterday we gave props to oft-forgotten broccoli stalks with Roasted Broccoli Stem Dip with Parmesan-Black Pepper Pita Chips. A light, healthy, lemony dip to satisfy dip cravings without expanding your waistline.

roasted broccoli stem dip with parmesan black pepper pita chips

 

 

 

 

 

And here are some more broccoli recipes for your perusal and enjoyment!

broccoli cheddar quiche

Broccoli Cheese Soup from The Texan New Yorker
Roasted Bagna Cauda Broccoli from Food 52
Broccoli Parmesan Fritters from Smitten Kitchen
Southwest Broccoli Queso Chowder from SoupAddict
Broccoli, Bacon, Mushroom and Red Onion Pizza from Farm Fresh Feasts
Cheesy Broccoli Orzo from See Aimee Cook
Roasted Broccoli with Lemon, Chili-Garlic Oil, and Parmesan from Simply Scratch

Broccoli cheddar quiche

Stay tuned for next week’s theme: WINTER STEW!!

{One year ago: Adobo Salmon Salad Tartines}

Source: adapted from A Year of Pies by Ashley English

Ingredients:
PASTRY CRUST:
1 ¼ cup all-purpose flour
½ tsp kosher salt
1 stick (8 tbs) unsalted butter, very cold
6 tbs ice water

QUICHE:
4 thick-cut slices bacon, chopped
1 small onion, chopped
1 medium head of broccoli, florets only, chopped into bite-size pieces
2 garlic cloves, minced
¼ tsp crushed red pepper flakes
7 large eggs
1 cup half-and-half
Kosher salt and black pepper
8 oz. sharp yellow cheddar cheese, shredded

Directions:
First, make the crust. Add the flour and salt to a large bowl. Working quickly, cut the butter into small pats and add to the flour. Using a pastry cutter or two butter knives, work the butter into the flour until it resembles the size of small peas. Add the water and mix to combine with a rubber spatula until it has mostly come together. Knead lightly with your hands to get those last few scraggly crumbs. Shape the dough into a disc and wrap tightly in plastic wrap. Chill in the fridge for at least 1 hour.
Grease a 9-inch deep-dish pie plate.
Unwrap the chilled pie dough disc and place it on a lightly floured work surface. With a floured rolling pin, roll the dough out into a circle to fit your pie plate. Roll the dough over the rolling pin and transfer it to the prepared plate. Press the dough into the plate, then trim any overhang and crimp the edges decoratively. Stick the pie plate in the fridge while you prep the filling.
While the pie shell is chilling in the fridge, make the quiche filling. Preheat your oven to 350 F. Preheat a large skillet over medium-high heat. Add the bacon and sauté until the fat has rendered and the bacon is nice and crisp. Remove with a slotted spoon and drain on a paper towel lined plate.
Pour out all but 1 tbs bacon fat. Return the skillet to medium heat. Add the onion and broccoli floret pieces; sauté until softened and the onions are translucent, about 3-5 minutes. Add the garlic and crushed pepper flakes and cook 1 minute more. Shut off the heat and set aside.
In a medium bowl, whisk together the eggs and half-and-half. Add salt and pepper to taste.
To assemble the quiche: spoon the broccoli mixture over the bottom of the pie crust. Add half the cheese and spread in an even layer. Now pour the egg mixture carefully over the filling. Add the rest of the cheese on the top.
Place the pie plate on a baking sheet. Carefully slide into the oven and bake for 45-50 minutes, until the top is lightly browned and a knife inserted into the center of the pie comes out clean with no runny egg clinging to it.
Let rest about 10-15 minutes, then slice into wedges and serve hot.

Roasted Broccoli Stem Dip with Parmesan-Black Pepper Pita Chips

roasted broccoli stem dip with parmesan black pepper pita chips

In my week covering broccoli and exploring some different ways of preparing it, I really wanted to do something with the broccoli stems. They kind of get the shaft. They are admittedly not as aesthetically pleasing as the florets, and when not pureed, don’t seem to taste as good either. But they still deserve their day in court, so to speak, and apparently Jennifer Perillo thinks so too. When I was hunting around for broccoli recipes to make for this week, I immediately lit up when I saw that she had made a dip out of broccoli stems for her book.

roasted broccoli stems

Seeing as I simply adore dips of just about any kind, I knew this was going on the menu. I must say, it’s a pretty ingenious idea! The stems are roasted, then pureed with lemon and Greek yogurt and a touch of Parmesan. The end result is extremely tasty! It was smooth and somewhat creamy, very lemony, and didn’t scream broccoli stems at you. I have no children to test-drive this on, but I think you could at least get a child to try it, and who knows, maybe even like it!

Parmesan Black Pepper Pita Chips

I do heartily recommend it for a healthier dip and appetizer alternative. I absolutely loved the pita chips I made for dunkers (also from Jennie’s book), but if you wanted to go even more low-calorie, you could use carrot sticks, celery sticks, and red bell pepper pieces. Enjoy!

Roasted Broccoli Stem Dip

{One year ago: Easy Cranberry Apple Cake}

Source: Homemade with Love by Jennifer Perillo

Ingredients:

DIP:
3 cups coarsely chopped broccoli stems, from about 1 medium head of broccoli (I like to peel my stems before chopping them)
Olive oil
Kosher salt and black pepper
1 garlic clove, smashed and peeled
Freshly squeezed juice of half a lemon
2 tsp grated Parmesan cheese
½ cup plain Greek yogurt
1/8 tsp ground cinnamon

PITA CHIPS:
4 whole wheat pita breads, cut into eighths
4 tbs unsalted butter, melted
¼ cup grated Parmesan cheese
Freshly ground black pepper

Directions:

DIP:
Preheat the oven to 400 F. Toss the broccoli with the olive oil, salt and pepper in an 8-inch square baking dish. Roast in the oven until the pieces are tender when pierced with a sharp paring knife, about 18 to 20 minutes.
Scrape the broccoli into the food processor bowl. Add the garlic, lemon juice, cheese and half the yogurt. Pulse 2 to 3 times to break up the broccoli, then process for 1 to 2 minutes until it takes on a chunky, pesto-like consistence. Stop the machine, add the remaining half of the yogurt, and process again until very smooth. Taste, and add additional salt and pepper if needed.
Transfer the dip to a bowl and serve with the dunkers of your choice.

PITA CHIPS:
Preheat the oven to 400 F (or keep it there from the broccoli stems). Lightly grease a baking sheet. Spread the pita wedges onto the sheet in an even layer. Brush each wedge with the melted butter. Evenly sprinkle the Parmesan cheese onto the pitas, then liberally sprinkle them with black pepper, to your heart’s desire.
Bake 10 to 12 minutes, until the chips are lightly golden brown and crisped. Remove from the oven, let cool slightly and serve with the dip.

Bang Bang Broccoli

Bang Bang Broccoli

Welcome to the second official day of my very first Week Of… blog series: BROCCOLI! As I mentioned on Monday, I’m trying to coax myself into liking this uber-healthy, readily available vegetable, so I’ve been experimenting with different ways of preparing it. Today’s prep might just be my favorite broccoli I’ve ever tasted in my life. Seriously.

Of course, take into consideration that that statement isn’t quite as strong as it seems; since childhood, I’ve taken great pains to not eat much broccoli, so take that for what you will. But y’all, it’s so unbelievably delicious.

bang bang broccoli

It’s a rip-off of a dish I had in a restaurant about a year ago. It was one of those small-plates places, where the whole table takes a few bites of everything. This little plate was one of our favorites. I did a little digging online to research what exactly bang bang is (mostly a shrimp dish), and came up with a little something that Matt and I went absolutely nuts over! I cannot encourage you highly enough to give this one a try. I’ll scarf eat broccoli this way any day of the week.

A few recipe notes: as written, the sauce is HOT! And it’s just sriracha, so I don’t really get it, but be warned. If you don’t like it super spicy, back off on the hot sauce a bit. Secondly, you’ll want to serve it right away, or it goes soggy. Thirdly, these little things cook very quickly. Don’t walk away. I think that’s it! Enjoy!!

Bang Bang Broccoli

{One year ago: Caramelized Onion Gorgonzola Galette}

Source: adapted from That’s So Michelle

Ingredients:
1 medium head of broccoli, florets only
1/2 cup cornstarch
Kosher salt and black pepper
1 1/2 tbs garlic powder
3 egg whites, lightly beaten
Canola oil, for frying

SAUCE:
1/4 cup mayonnaise
1/4 cup Sriracha
1 tbs rice wine vinegar
1 1/2 tbs sugar

Directions:
I recommend making the sauce first, so the flavors can marry together while you’re cooking the broccoli. Simply whisk all the ingredients together in a bowl until smooth. Refrigerate if not using within the half hour.
Chop the broccoli into bite-size pieces, but don’t go too small. The pieces should be a good, hearty bites, not little princess bites. Set aside.
On a plate or in a shallow bowl, mix the cornstarch, salt, pepper, and garlic powder. Place the egg whites in a shallow bowl or pie plate.
Pour about 1 inch of oil in a high-sided skillet and heat over medium-high. Test the oil by dropping a pinch of flour in; it should fizzle and rise to the top.
Toss the broccoli pieces first in the cornstarch, then tap off the excess; then coat them in the egg white, making sure to drain off the excess. Then toss them back in the cornstarch to coat, again shaking off the excess. Then carefully place them in the hot oil. Fry, turning once, then remove with a spider or slotted spoon to a paper towel lined plate to drain. They cook VERY quickly, about 60 to 90 seconds total. When they come out of the oil, immediately sprinkle with a touch of salt.
Let them drain just a minute, then toss them in the sauce. Work in batches if need be. Serve immediately.

Broccoli Basil Soup

broccoli basil soup

Welcome, welcome! I’m extremely thrilled to post the very first installment of my new Week Of… blog series, where every week’s recipes revolve around a stated theme. Without further ado, this week’s theme is BROCCOLI!

broccoli

If you just groaned, it’s okay. I don’t judge you one bit. The reason I picked broccoli is because it seemed very appropriate for the beginning of the year, when people are making New Year’s resolutions to eat healthier. And while I’m not really making any per se, one of my food goals is (and has been) to like broccoli. While I’ve done very, very well at eating and liking my vegetables since my mid-twenties, broccoli is one that has kept not working for me. But it is so incredibly good for you that I feel I have to give it another try.

So that’s what this week is all about. Finding new and interesting ways to cook broccoli so that I might actually enjoy eating it! First up, we have soup. Reason being, the broccoli is pureed, so I cannot possibly complain about the texture (something I have vehemently done in the past).

broccoli basil soup + goat cheese toast

But instead of the more common broccoli cheese soup, I wanted to find a soup I would like that didn’t drown the vegetable in cheese (not that there’s anything wrong with that, of course). I’m always fond of basil, so this soup was really enjoyable for me. Win! Oh, and the goat cheese toasts on top didn’t hurt anything, either. Of course. But, in all seriousness, I did really enjoy this soup. I hope you will too, regardless of where you fall on the broccoli spectrum. And stay tuned, for on Wednesday I shall bring you broccoli in the form of a delicious Asian appetizer – you don’t want to miss it!

Broccoli Basil Soup

Quick recipe note: the recipe does not call for adding any dairy. I swirled in a touch of heavy cream to improve the pictures. While quite tasty, the soup without the cream is a shade of green that just doesn’t photograph well. You food bloggers know what I’m talking about. So I added the cream to change the color. Taste-wise, I actually preferred it without the cream. Go figure!

Source: slightly adapted from Cowgirl Chef by Ellise Pierce

Ingredients:
1 large head of broccoli, florets removed from the stalk
Olive oil
1 shallot, sliced
2-3 garlic cloves, smashed and peeled
4 cups vegetable stock
A good handful of fresh basil leaves
Kosher salt and black pepper
Small crusty bread slices, such as a sliced baguette
3-4 oz. goat cheese

Directions:
Prep the broccoli by chopping the florets into small-ish pieces. Then peel the stalks with a vegetable peeler, trim the ends and chop into 1-inch pieces.
Drizzle a little olive oil in a large soup pot over medium heat. Add the shallots and garlic and sauté until softened. Next add the broccoli florets and stalks and stir a few times just to coat them with the oil and sauté just a tad. Add the vegetable stock. Cover the pot and bring to a boil over medium-high heat.
Once it boils, turn the heat down and simmer until the broccoli is tender but not mushy, about 15-20 minutes. Test the doneness – a sharp paring knife should slide easily into the stalk pieces.
When done, shut off the heat and add the basil. Season to taste with salt and pepper. Then puree the soup with an immersion blender or carefully in your regular blender, working in batches if need be.
Meanwhile, toast your bread slices and then immediately smear them with a generous amount of goat cheese.
Ladle the soup into bowls and serve with 1 or 2 goat cheese toasts on the side.

Broccoli Cheese Soup

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I write here often about my journey from a picky eater to a passionate cook and adventurous eater. I talk all about my newfound love of all kinds of produce I formerly wouldn’t touch with a ten foot pole. However, two prominent produce ingredients still elude the good favor of my taste buds: cauliflower and broccoli.

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I always hated them as a child and young adult, and to some extent, I still don’t care for them. Don’t get me wrong, I’ve tried them in the last few years. I really have. But I’m still not their biggest fan. One time I tried those “low-carb mashed potatoes” that were all the rage a few years ago; you know, a polite way of saying pureed cauliflower masquerading as everyone’s favorite side dish. Oh my gosh, it was horrible! It nearly made me gag. And one time I made a broccoli frittata, figuring I could handle the broccoli if it was buried in eggs. Well, I accidentally overcooked the frittata, giving me an excuse to throw it out without eating much of it. Come to think of it, maybe my subconscious overcooked the dish on purpose. Hmm…

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Yet both veggies are so nutritious; my dentist even told me that broccoli is, hands down, the best food out there for your teeth. It seems like almost every nutrition article I come across extolls the health virtues of broccoli or cauliflower, and all of this leaves me with the nagging feeling that I am somehow selling myself short by not including broccoli and cauliflower in my diet.

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Thus, I have resolved to get on good terms with the vegetables. And what better way to introduce yourself to a new vegetable than to hide it in cheese? Can I get an “Amen” from the chorus?? So I begin this little journey to the great state of Liking Broccoli and Cauliflower with the iconic broccoli cheese soup, something I refused to eat while growing up. So it really is new to me, believe it or not! In this particular recipe, the broccoli is completely pureed and of course there is plenty of cheddar. We both really enjoyed the soup and I would definitely make it again. I consider it a promising and successful first step on my new road of resolve.

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Source: adapted from 20-40-60: Fresh Food Fast by Emeril Lagasse

Ingredients:
Half a regular French baguette, or one small baguette, preferably day-old, cut into 1/2-inch dice
1/4 cup plus 2 tbs olive oil, divided
1 1/2 cups thinly sliced onions
1 tbs sliced garlic
Kosher salt
Black pepper
1/4 tsp cayenne pepper
5 cups chicken stock
4 cups broccoli florets, from 1 large head of broccoli
1/2 cup half-and-half
8 oz. shredded cheddar cheese

Directions:
Make the croutons first. Preheat the oven to 325 F. Combine the bread cubes, 1/4 cup olive oil, salt and black pepper to taste in a large bowl. Toss to mix thoroughly. Transfer the croutons to a baking sheet. Bake until they are crispy, about 20 to 25 minutes. Remove from the oven and let cool while the soup is cooking. If you have leftovers that you didn’t snack on, store in an airtight container at room temperature.
Heat 2 tbs olive oil in a large soup pot over medium heat. Once it’s hot, add the onions, garlic, 1 tsp salt, and cayenne. Saute until the onions are soft and translucent, 5 minutes.
Add the chicken stock and bring to a boil. Once the stock is boiling, add the broccoli and cook until fork-tender, about 5 minutes.
Shut off the heat and let the soup cool slightly. Using an immersion blender, puree the soup completely. Put the pot back over medium-low heat and add the half-and-half and the cheese. Stir until the cheese has melted. Taste for seasoning and adjust as needed.
Ladle the soup into bowls and garnish with croutons.