Cream of Broccoli Soup with Roasted Garlic Crostini

Description
Copyright, 2006, Robin Miller, All rights reserved
 * Show: Quick Fix Meals with Robin Miller
 * Episode: Dinner PDQ
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 1 French baguette, cut crosswise into ½-inch thick slices
 * 2 teaspoons olive oil
 * ½ cup chopped onion
 * ½ cup chopped celery
 * 2 cloves garlic, minced
 * 1 carrot, peeled and chopped
 * 2 cups steamed broccoli
 * 3 cups reduced-sodium vegetable or chicken broth
 * 1 (12-ounce) can evaporated milk
 * salt and freshly ground black pepper
 * ⅓ cup roasted garlic cloves

Directions

 * 1) Preheat oven to 400°F.
 * 2) Arrange bread slices on a baking sheet.
 * 3) Bake for 6 minutes, until toasted.
 * 4) Meanwhile, in a large stock pot, heat olive oil over medium heat.
 * 5) Add onion, celery, garlic, carrot, and broccoli.
 * 6) Pour broth over vegetables and increase the heat to high.
 * 7) Bring to a boil, reduce heat to medium and simmer 5 minutes.
 * 8) Using an immersion blender, purée until smooth or you can use a blender.
 * 9) Add milk and simmer 1 minute to heat through.
 * 10) Purée again.
 * 11) Season, to taste, with salt and pepper.
 * 12) Using a fork, mash garlic cloves with a pinch each of salt and black pepper, making a thick paste.
 * 13) Spread mixture on toasted bread and serve with soup.