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Brocolli and cheddar soup

Note: These recipes use NZ measurements. 1 c = 1 cup = 250 ml. 1 T = 1 tablespoon = 15 ml. 1 D = 2 teaspoons. 1 t = 1 teaspoon = 5ml. If you're in America, you may find you need a little extra baking powder in recipes that use it.

Croutons:
2 T butter melted
2 T olive oil
1 1/2 T mustard
1/4 t salt
~ 3 cups of wholegrain bread torn into small chunks
Soup:
2 T olive oil
1 shallot, chopped
1 med. onion, chopped
1 large potato, cut into 1 cm chunks
2 cloves garlic
3 1/2 cup vegetable broth
1 large head of broccoli
2/3 c grated cheddar
1-3 t mustard

Croutons: mix butter, oil, mustard and salt and pour over torn-up bread. Bake for 10-15 at 350C until crunchy.
Soup: saute shallots & onions for a few minutes. Add potato, cover and cover until slightly tender. Uncover, add garlic & broth and bring to a boil. Add broccoli and cook until just tender, ~4 minutes.
Puree with immersion blender, and add cheese.

Source: http://www.101cookbooks.com/archives/broccoli-cheddar-soup-recipe.html

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