Smoked Gouda-Broccoli Soup

Say, WHAAAAAT??
(serves 4)

1&1/2 lbs. broccoli crowns (2 med.)
2 T. EVOO, divided
1 cup chopped sweet onion
2 cloves garlic, smashed and peeled
1 T. all-purpose flour
1/8 t. smoked paprika
4 cups low-sodium chicken broth
2 cups cubed rye bread (1/2" pieces)
1 cup shredded smoked Gouda cheese
2 t. white-wine vinegar
1/2 t. kosher* salt
1/2 t. ground white pepper

Cut the broccoli crowns into bite size florets and set aside. Coarsely chop the remaining broccoli.
Heat 1 T. oil in a large saucepan over med. heat. Add onion and cook, stirring occasionally, until soft, about 5 min. Add garlic and cook, stirring, for 30 sec. Add flour and paprika; stir to coat. Add broth and the chopped broccoli. Bring to a boil over high heat. Reduce to a gentle simmer and cook, stirring occasionally, until the broccoli is tender, 8-10 min. Meanwhile, make croutons: Toss bread with the remaining 1 T. oil in a large skillet. Cook over med. heat, stirring occasionally, until browned and crisp, about 10 min. Transfer to a bowl. Puree the soup in a blender, or use an immersion blender tool*. Use caution when pureeing hot liquids. Return the soup to the pan over low heat. Add cheese a little at a time, stirring constantly until it melts before adding more. Stir in the reserved broccoli florets. Cook, stirring occasionally, until they are bright green, 2-3 min. Stir in the vinegar, S&P. Serve hot, topped with the croutons.

GO SEAHAWKS!!

I am off to worship the King!!!!!!

Love,

MM