Broccoli soup and toasted cheddar cheese

Broccoli soup and toasted cheddar cheese

Ingredients

• 170 g peeled red potatoes, cut the tubers into 4 tsp. 1/2 broccoli cabbage (approx. 280 g), divide into inflorescences, cut the base into slices 120 g. cheddar cheese, cut into thin slices 1/2 tsp. coarse salt 2 slices bacon, thinly sliced ​​2 tbsp. l. (30 g) butter 1/2 onion, chop (approx. 1 tbsp) 2 garlic cloves, crush 1/2 tsp. celery seeds 2 tbsp. l. flour 2 tbsp. slightly salted chicken broth 2 tbsp. milk 1 tbsp. l. Dijon mustard 1 baguette, cut into slices

Directions

1. Fry the bacon in a heavy-bottomed saucepan on low heat for about 2 minutes. Add onion, garlic and celery seeds and cook until tender, about 4 minutes. Sprinkle with flour and stir. Pour in the broth and milk, mix until smooth.
2. Add potatoes and sliced ​​broccoli base and bring to a boil; reduce heat to medium and cook until tender, about 5 minutes. Add small broccoli flowers and salt, continue cooking until vegetables are soft, about 5 minutes. Season with salt and pepper to taste. Meanwhile, place the baking sheet in the top of the oven, preheat the oven to high temperature.
3. Spread mustard over each baguette slice and cover with cheddar slice. Place on a baking sheet and fry until cheese is melted; serve with soup.