Broccoli & Gruyère Soup with Homemade Croutons
 Topped with homemade croutons, this creamy broccoli soup is a meal unto itself and ready in under an hour. Ingredients For the Soup 3 tablespoons unsalted butter 2 small yellow onions, roughly chopped (about 1¾ cups) 4 cloves garlic, smashed 2 carrots, roughly chopped 1 celery stalk, roughly chopped ½ cup white wine 1 pound broccoli, florets and stems, roughly chopped 4 cups (32 oz) low-sodium chicken broth 1 teaspoon salt, plus more to taste ¼ teaspoon ground black pepper, plus more to taste 1 cup heavy cream (or half & half, for a lighter version) 1 heaping cup grated Gruyère, packed (you'll need about 3 oz.) Pinch nutmeg 3 tablespoons unsalted butter 2 small yellow onions, roughly chopped (about 1¾ cups) 4 cloves garlic, smashed 2 carrots, roughly chopped 1 celery stalk, roughly chopped ½ cup white wine 1 pound broccoli, florets and stems, roughly chopped 4 cups (32 oz) low-sodium chicken broth 1 teaspoon salt, plus more to taste ¼ teaspoon ground black pepper, plus more to taste 1 cup heavy cream (or half & half, for a lighter version) 1 heaping cup grated Gruyère, packed (you'll need about 3 oz.) Pinch nutmeg For the Croutons 2 cups cubed French Bread, preferably day old 2 tablespoons melted unsalted butter Salt and freshly ground black pepper 2 cups cubed French Bread, preferably day old 2 tablespoons melted unsalted butter Salt and freshly ground black pepper Instructions For the Soup Melt the butter in a large soup pot over medium heat. Add the onions, garlic, carrots and celery and cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the white wine and cook until almost completely reduced, a few minutes. Add the broccoli, chicken broth, salt and pepper and bring to a boil. Reduce the heat to low, cover, and simmer for about 20 minutes. Add the heavy cream; then, use a hand held immersion blender to purée the soup until completely smooth. (Alternatively, cool the soup slightly, then purée in a blender in batches. Be sure to leave the hole in the lid open and cover with a kitchen towel to allow the steam to escape.) Bring the soup to a simmer, then gradually stir in the cheese, stirring until melted. Add the nutmeg, then taste and adjust seasoning if necessary (I usually add about ¼ teaspoon more salt and a few grinds of fresh black pepper). Ladle the soup into bowls and garnish with croutons. Melt the butter in a large soup pot over medium heat. Add the onions, garlic, carrots and celery and cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the white wine and cook until almost completely reduced, a few minutes. Add the broccoli, chicken broth, salt and pepper and bring to a boil. Reduce the heat to low, cover, and simmer for about 20 minutes. Add the heavy cream; then, use a hand held immersion blender to purée the soup until completely smooth. (Alternatively, cool the soup slightly, then purée in a blender in batches. Be sure to leave the hole in the lid open and cover with a kitchen towel to allow the steam to escape.) Bring the soup to a simmer, then gradually stir in the cheese, stirring until melted. Add the nutmeg, then taste and adjust seasoning if necessary (I usually add about ¼ teaspoon more salt and a few grinds of fresh black pepper). Ladle the soup into bowls and garnish with croutons. For the Croutons Preheat the oven to 375°F. Line a baking sheet with aluminum foil for easy clean-up. Directly on the baking sheet, toss the bread cubes with the melted butter. Sprinkle with a pinch of salt and a few grinds of black pepper. Bake for 13-15 minutes, tossing once, until the bread cubes are golden brown and crisp. Note: The soup thickens as it sits; add a bit of water to thin it out if necessary. Preheat the oven to 375°F. Line a baking sheet with aluminum foil for easy clean-up. Directly on the baking sheet, toss the bread cubes with the melted butter. Sprinkle with a pinch of salt and a few grinds of black pepper. Bake for 13-15 minutes, tossing once, until the bread cubes are golden brown and crisp. Note: The soup thickens as it sits; add a bit of water to thin it out if necessary. Nutrition Information Powered by Per serving (6 servings) Calories: 414 Fat: 31g Saturated fat: 18g Carbohydrates: 22g Sugar: 6g Fiber: 3g Protein: 13g Sodium: 700mg Cholesterol: 95mg Per serving (6 servings) Calories: 414 Fat: 31g Saturated fat: 18g Carbohydrates: 22g Sugar: 6g Fiber: 3g Protein: 13g Sodium: 700mg Cholesterol: 95mg