Spanish Creamy Broccoli Soup with Ile De France Roquefort Croutes

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At a glance
1 Tbsp. olive oil
1 large Spanish onion, chopped (2 cups)
2 cloves garlic, chopped
4 cups chicken stock or broth
1 1/2 lbs. broccoli crowns, all stems coarsely chopped
andflorets left whole
1/2 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. ground black pepper
1 1/2 cups shredded Fol Epi,
1/3 cup half-and-half
1 tsp. fresh lemon juice

12 small baguette slices, 1/4" thick
2 tsp. olive oil
1/8 tsp. freshly ground
black pepper
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.