Broccoli Soup with Cheddar Toasts

• 1 1/2 tablespoons extra-virgin olive oil
• 1 medium onion, coarsely chopped
• 2 garlic cloves, coarsely chopped
• 2 bunches broccoli (about 3 1/4 pounds), stems and florets chopped separately into 1/2-inch pieces
• 7 cups homemade or low-sodium store-bought chicken stock
• 1 teaspoon coarse salt
• 1 cup skim milk
• 1/8 teaspoon cayenne pepper
• 2 ounces extra-sharp Cheddar cheese, grated or crumbled (about 1/2 cup)
• 8 thin slices crusty baguette

1. Heat the oil in a large pot over medium heat until hot but not smoking.
2. Add the onion, garlic, and broccoli stems; cover, and cook, stirring occasionally, until the vegetables are soft, about 15 minutes.
3. Add the stock and salt; cover, raise heat to medium-high, and bring to a boil.
4. Add the broccoli florets; reduce heat, and simmer, uncovered, until the florets are just tender, about 10 minutes.
5. Remove the soup from heat, and let cool, about 10 minutes.
6. Fill a blender no more than halfway to puree the soup in batches until smooth.
7. Return the soup to the pot; stir in the milk and cayenne.
8. Cook over medium heat until heated through (do not boil).
9. Heat the broiler.
10. Divide the cheese among the bread slices; toast under the broiler until melted and golden brown, 45 to 60 seconds.
11. Divide the soup among bowls.
12. Top each bowl with a cheese toast, and serve.

extravirgin olive oil, onion, garlic, broccoli, chicken, coarse salt, milk, cayenne pepper, cheddar cheese, crusty

Taken from www.epicurious.com/recipes/food/views/broccoli-soup-with-cheddar-toasts-392300 (may not work)