Broccoli and Cheese Soup with Pistachio-Crusted Parmesan Cheese Bread
~ adapted from the Organic Family cookbook ~
Melt 2 tablespoons unsalted butter over medium heat; saute onion ’til tender. Add 2 cloves minced garlic, 1 teaspoon fresh thyme, 4 peeled and cubed yellow potatoes,
and 1 head fresh broccoli (Chop the broccoli, leave some raw for garnishing.).
(I like the multi-color broccoli.)
Add 2 cups milk, 1 cup heavy cream, and bring to a calm boil. Add salt and pepper. Reduce heat. Simmer 15 minutes to cook potatoes.
While soup is cooking, rub a halved garlic clove on both sides of each rustic bread slice. (Elephant garlic works easier for this instead of the small or standard cloves.)
Top each bread slice with Parmesan and chopped pistachios.
Broil quickly, toasting brown, to go along with the soup. Season soup with more salt and pepper if needed; puree in a food processor. Serve soup garnished with cheddar, raw broccoli, and whole pistachios.
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