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STRACKANDVANTIL.COM Carton SHREDDED PARMESAN CROUTONS i & BROCCOLI SOU sms INGREDIENTS: Croutons: '/e cup Sartori Shredded Classic Parmesan 1 Crusty Loaf of Bread, cubed 1-inch (about 4 cups) Ye cup Olive Oil Soup: 3 Tbsp. Olive Oil 2 Leeks, washed and thinly sliced 3 Garlic Cloves, chopped 2 tsp. Dijon Mustard 3 Tbsp. All-Purpose Flour 4 cups Chicken Stock 1 Broccoli Head, stems peeled and chopped; head cut into florets 1 (6 02.) bag Fresh Spinach DIRECTIONS: Croutons: Preheat oven to 350 degrees. Ina bowl, combine all ingredients and toss until each cube is covered in olive oil and cheese. Season to taste. Give it one more toss to combine. Pour bread onto sheet tray in one even layer—2 trays might be needed. Bake, shaking the sheet tray a few minutes in, until golden brown and cheese melts (about 10 minutes). Soup: Ina stock pot over medium heat, sauté leeks and garlic in olive oil. Once translucent, stir in mustard and flour. While stirring, sauté 1-2 minutes. Slowly whisk in the stock to the pot until combined. Add broccoli, season and bring to a simmer. Reduce heat to low and partially cover until broccoli is tender (about 10 minutes). Stir in spinach, cook for a minute and remove pot from the heat. Using an immersion blender or standard blender, carefully purée soup. Season soup to taste. Serve garnished with croutons.
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