Broccoli Soup with Cheddar Toasts

Since I am snowed in, it seemed like the perfect day to make a soup. I came across this recipe in Martha Stewart Annual Recipes 2004. It was pretty easy to make. What I liked best about this recipe is that it is fairly light, it did not require heavy cream. The original recipe calls for skim milk which makes it a great soup that you can have either on its own or before a meal. I opted to have this for a late lunch. I did modify the soup and added a bit of shredded cheddar cheese into the soup.

1.5 tablespoons extra virgin olive oil
1 coarsely chopped onion
2 coarsely chopped garlic cloves
2 bunches of broccoli (keep the chopped stems and florets separate)
7 cups of chicken broth
1 teaspoon of coarse salt
1 cup skim milk
2 shredded ounces of extra sharp cheddar cheese
8 thin slices of French bread

1. Heat oil in a large pot over medium heat until hot, but not smoking. Add onion, garlic, and broccoli stems; cover and cook, stirring occasionally, until vegetables are soft, about 15 minutes. Add broth and salt; cover, raise heat to medium-high, and bring to boil. Add florets; reduce heat, and simmer uncovered, until florets are tender, about 10 minutes.
   
2. Remove soup from heat, and let cool. Working in batches fill a blender halfway with the broccoli mixture and puree until smooth. Place pureed soup in a large bowl until the whole batch has been pureed. Return to pot. Add milk and cook until heated through.
   
3. While soup is heating, divide cheese on bread slices and place in broiler until golden brown.