Creamy Broccoli Soup with Croutons

Ingredients

• 2 large heads broccoli (3 1/2 pounds total)
• stems peeled
• 2 tablespoons unsalted butter
• 3 tablespoons extra-virgin olive oil
• 1 large onion
• coarsely chopped
• 1 quart low-sodium vegetable broth
• 4 cups water
• Salt and freshly ground pepper
• 1/2 cup heavy cream
• 1/2 cup milk

Instructions

1. Separate the broccoli stems from the heads.
2. Measure out 3 cups of small florets and reserve.
3. Coarsely chop the remaining broccoli.
4. In a large pot, melt the butter in 1 tablespoon of the olive oil.
5. Add the onion, cover and cook over low heat, stirring occasionally, until softened, about 5 minutes.
6. Add the coarsely chopped broccoli to the pot along with the broth and water and bring to a boil.
7. Cover and simmer over low heat until the broccoli is tender, about 20 minutes.
8. Add 2 cups of the reserved florets, cover and simmer until barely tender, about 5 minutes.
9. Meanwhile, in a small skillet, heat the remaining 2 tablespoons of olive oil.
10. Add the remaining 1 cup of florets and season with salt and pepper.
11. Cover and cook over moderate heat until richly browned, about 6 minutes.
12. Working in batches, puree the soup in a blender until very smooth.
13. Transfer the soup to a clean saucepan.
14. Stir in the cream and milk and bring to a simmer over moderate heat, stirring a few times.
15. Season the soup with salt and pepper and ladle into bowls.
16. Garnish with the sauteed florets and croutons and serve.