Broccoli and Cheese Soup with Pistachio-Crusted Parmesan Cheese Bread

• 2 tablespoons ( 1/4 stick) unsalted butter
• 1 yellow onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme
• 4 yellow potatoes, peeled and cubed
• 1 head fresh broccoli, chopped
• 2 cups milk
• 1 cup heavy cream
• Sea salt and black pepper
• 1 cup (4 ounces) shredded cheddar cheese
• 1/2 cup chopped walnuts, for topping
• Sour cream, for topping
• Rustic bread, any kind you like, thickly sliced
• 2 garlic cloves, sliced in half
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup finely chopped pistachios
• Unsalted butter, for serving (optional)

1. To make the soup, in a soup pot, melt butter over medium heat.
2. Add onion and saute until tender, about 5 minutes.
3. Add garlic, thyme, potatoes, and broccoli, and saute for another 5 minutes.
4. Add milk and heavy cream, and bring to a gentle boil.
5. Add salt and pepper to taste.
6. Reduce heat and simmer the soup for 15 minutes, until potatoes are soft.
7. Add cheese and continue to simmer for 2 minutes.
8. While soup is cooking, make the Pistachio-Crusted Bread.
9. Rub cut sides of halved garlic cloves over each piece of bread.
10. Top each piece with a handful of Parmesan cheese and pistachios.
11. Toast until browned, either in toaster oven or under a broiler.
12. If desired, serve bread with butter.
13. Puree soup mixture in a blender or food processor.
14. Serve hot with a sprinkling of walnuts and a small dollop of sour cream on top of each serving.
15. Serve with Pistachio-Crusted Bread.

butter, yellow onion, garlic, thyme, yellow potatoes, broccoli, milk, heavy cream, salt, cheddar cheese, walnuts, sour cream, bread, garlic, parmesan cheese, pistachios, butter

Taken from www.cookstr.com/recipes/broccoli-and-cheese-soup-with-pistachio-crusted-parmesan-cheese-bread (may not work)