Description Edit

Copyright, 2006, Robin Miller, All rights reserved

Ingredients Edit

Directions Edit

  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.
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