Cream of Broccoli Soup with Roasted Garlic Crostini

Ingredients

• 2 cups broccoli steamed
• 1  carrots peeled chopped
• 0.5 cup celery chopped
• 12 ounce evaporated milk canned
• 1 slices baguette french
• 2 cloves garlic minced
• 0.3 cup roasted garlic cloves 
• 3 cups chicken broth reduced-sodium
• 2 teaspoons olive oil 
• 0.5 cup onion chopped
• 4 servings salt and pepper black freshly ground

Equipment

• baking sheet
• oven
• pot
• blender
• immersion blender

Directions

1. Preheat oven to 400 degrees F.
2. Arrange bread slices on a baking sheet.
3. Bake for 6 minutes, until toasted.
4. Meanwhile, in a large stock pot, heat olive oil over medium heat.
5. Add onion, celery, garlic, carrot, and broccoli.
6. Pour broth over vegetables and increase the heat to high. Bring to a boil, reduce heat to medium and simmer 5 minutes. Using an immersion blender, puree until smooth or you can use a blender.
7. Add milk and simmer 1 minute to heat through. Puree again. Season, to taste, with salt and pepper. Using a fork, mash garlic cloves with a pinch each of salt and black pepper, making a thick paste.
8. Spread mixture on toasted bread and serve with soup.