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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