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Broccoli Scrap and Pea Soup with White Cheddar Croutons

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Makes 3 to 4 servings, plus leftovers 1x

Time 45 minutes to 1 hour

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Ingredients

  • 6–8 medium broccoli stalks (about 4–5 inches long), peeled and roughly chopped
  • 1 cup (or so) broccoli floret bits, for garnish
  • 4 tablespoons extra virgin olive oil, plus more as needed
  • Salt, to taste
  • 1/2 loaf stale sourdough, roughly chopped or torn
  • 100g sharp white cheddar, grated, plus extra for garnish
  • 1 white or brown onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups chicken stock (preferably homemade)
  • 1 1/4 cups peas (fresh, or frozen and thawed)
  • 1 cup heavy cream, plus more for garnish

Instructions

  1. Preheat the oven to 420°F. In a mixing bowl, toss broccoli stalks with olive oil and a pinch of salt, transfer to a sheet pan, and roast. Using the same mixing bowl, toss florets with olive oil and a pinch of salt, transfer to a sheet pan, and roast. Check on each tray after 10 minutes, then again every 5 minutes after that (note that you’re looking for some browning on each, the florets will cook faster than the stems, and it’s a good idea to alternate trays between oven racks for even roasting). When the florets are done, set them aside (they’ll be used for garnish later).
  2. Using the same mixing bowl, toss stale bread with olive oil and salt, transfer to a sheet pan, sprinkle generously with white cheddar, and set aside.
  3. Add extra virgin olive oil to a large pot (enough to coat the bottom of the pot) over medium heat. Add onion and garlic and cook until translucent and aromatic, stirring as needed. When the broccoli stems are done, add them to the pot. Add chicken stock and allow to simmer for 10-15 minutes. Add peas and heavy cream to the pot and continue to cook for 2-3 minutes. Use an immersion blender to combine all ingredients until smooth. Taste, add salt as needed, and remove from heat.
  4. Place the sheet pan with white cheddar-covered bread under the broiler until golden and melted. Use a ladle to transfer soup to serving bowls. Add a small drizzle of extra heavy cream to each bowl. Garnish with white cheddar croutons and roasted broccoli florets bits and serve.