12 small baguette slices, 1/4" thick
2 tsp. olive oil
1/8 tsp. freshly ground
1/4 cup crumbled Ile de France Roquefort
Prepare croutes: Preheat oven to 400'F. Arrange baguette slices on baking sheet. Brush with olive oil and sprinkle on pepper. Bake for 10-12 minutes, or until golden and crisp. Right before serving, sprinkle on Roquefort cheese and bake 2-3 minutes more or until cheese just begins to melt.
Meanwhile, in a 4-qt. saucepan or large stock-pot, heat oil over medium-low heat. Add onion; cook 5 minutes, stirring occasionally, until softened. Stir in garlic and cook 1 minute. Add broth, broccoli stems, thyme, salt and pepper; bring
to a simmer.
Place florets stem-side down in a pan and simmer 8 minutes or just until tender. Puree in half-batches in blender, adding Fol Epi cheese and blending until smooth. Return soup to pot and stir in half-and-half and lemon juice. Cook over medium-low heat for 2-4 minutes, or just until heated through. Ladle into bowls and top each with 1-2 Roquefort croutes.