Monday, January 31, 2011

Cheddar Broccoli Soup with Seedy Mustard Croutons

Last night I made Heidi Swanson's tasty cheddar broccoli soup for dinner.  I love her healthy, hearty recipes.  

My favorite part was the addition of crispy, buttery homemade croutons. How to: Tear chunks of a day-old baguette into 1 inch pieces, cover in melted butter, seedy mustard and sea salt, toss, then toast in the oven at 350 for 15 minutes or until golden brown.  

[Thanks, Emily, for giving us Heidi's cookbook for our wedding!] 

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