- bread from whole grains - 180 Grams (for croutons)
- melted butter - 2 items. spoons (for croutons)
- olive oil - 3 items. spoons (for croutons)
- grain mustard - 2 Art. spoons (for croutons)
- sea salt - To taste (for croutons)
- olive oil - 2 items. spoons
- shallots - 1 piece
- salt - 1 pinch
- medium bulb - 1 piece
- large potatoes - 1 piece
- garlic - 2 teeth
- chicken or vegetable broth - 900 Grams
- large head of broccoli cabbage - 1 piece
- Cheddar cheese - 3/4 Cups
- grain mustard - 2 teaspoons
1. Break the bread into pieces to get about 3 cups. Preheat the oven to 175 degrees. In a large bowl, add melted butter, olive oil and mustard. Stir evenly, then add bread pieces. 2. Stir until all the bread is evenly coated with oil. Put on a baking tray, sprinkle with sea salt and bake until the bread is well browned. This will take approximately 10-15 minutes. Stir croutons several times during baking. 3. Finely chop the onions, garlic and broccoli cabbage. Peel the potatoes and cut into small cubes. 4. In a large saucepan add 2 tablespoons of olive oil and fry in it onions and shallots with a pinch of salt until the onion is slightly transparent. Add the potatoes, cover and fry for 4 minutes. 5. Add the garlic and broth in a saucepan, bring to a boil. After about 5 minutes the potatoes should become soft. 6. Add broccoli and cook 4-5 minutes until tender. 7. Remove the soup from the fire and, using a submerged blender, mix to a consistency of puree. Add half of grated Cheddar cheese and mustard. Mix again with a blender and then add the second half of the cheese. 8. Dilute soup on plates, lay on top of the croutons and serve.
Servings: 4