Broccoli & Cheddar Soup with Homemade Croutons

Croutons:
5-6 slices of whole wheat bread, torn into 1" cubes (3 cups total)
1/4 cup butter or olive oil
1 1/2 tsp whole grain mustard
1/4 tsp fine grain sea salt

Soup:
2 tbsp unsalted butter or olive oil
1 shallot
1 medium onion, chopped
1 large potato, peeled and cut into 1/4" cubes
2 cloves garlic, finely chopped
3 1/2 cups veggie broth
1 large head of broccoli (or 1 pack frozen)- 12 ounces, cut into small florets

2/3 cup freshly grated Cheddar
1-3 tsp whole grain mustard, to taste
smoked paprika, more olive oil, creme fraiche

Croutons:
Preheat oven to 350 degrees. Melt butter in a saucepan. When it has melted, whisk in the mustard and salt, and pour over the bread. Toss well, then turn bread onto a baking sheet. Bake for 10-15 minutes until croutons are golden and crunchy. Toss them once or twice along the way.

Soup:
While croutons are toasting, melt butter or olive oil in large saucepan over medium-high. Stir in shallots, onion, and a pinch of salt. Saute for a couple of minutes. Sitr in potatoes, cover, and cook for about four minutes. Uncover, stir in garlic, then broth. Bring to a boil, make sure potatoes are tender, and when they are, stir in the broccoli. Simmer just long enough for the broccoli to get tender-- 2-4 minutes.

Immediately remove from heat and use an immersion blender. Add in the cheese, saving some for topping. Add creme fraiche, if desired Slowly add the mustard to taste. Serve with a drizzle of olive oil, a dash of paprika, a sprinkle of cheese, and a handful of croutons.

Number of Servings: 4

Recipe submitted by SparkPeople user IZZIGIRL.