Cream of Broccoli Soup with Rosemary Croutons

This recipe is very simple, with the only imperative being a big fresh head of broccoli. It is a nourishing winter soup, that can be adapted to a more hearty, decadent variation using heavy cream, more potato, and topping with creme fraiche or a tasty Swiss cheese...and of course a heap of rosemary croutons!

Recipe:

-10oz. Broccoli (one large head)

-2 large stalks celery diced

-1 Russet Potato cut in 1/2 inch cubes

-1 yellow onion diced

-1/2 cup chopped parsley

-1/2 whole milk, cream, rice, almond, or soy(unsweetened)

-1 tablespoon safflower oil

-1/2 teaspoon rosemary

-1/2 teaspoon thyme

-1/2 teaspoon salt and pepper

-4 cups water or vegetable broth

Croutons:

-1/2 loaf rustic bread cut in 1/2 inch cubes

-1 teaspoon rosemary

-1 tablespoon safflower oil

Heat oven to 425 degrees.

Heat safflower in large pot and toss in diced onion, spices, celery, and potato. Whirl Broccoli in food processor until fine, and combine in pot. saute mixture for 5 minutes and then add water or vegetable broth. Bring to low boil for 20 minutes or until potatoes are soft. Place in food processor in batches of two(less or more depending on the size of your food processor) and whirl until desired consistency. Add the cream and parsley, bringing back up the heat.

With hands toss cubed bread on pan in oil and rosemary, distributing oil throughout. Place in oven for 10-15 minutes or until croutons are golden brown and crispy.

Serves 6