Broccoli Soup with Cheddar Toasts
Ingredients
- 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 canned 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
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