Cream of Broccoli and Gruyere Soup

 Ingredients

•  1 tbsp olive oil
• 1 tbsp butter
• 1 onion finely diced
• 2 cloves minced garlic
• 2 stalks diced celery
• 1/4 tsp cayenne pepper
• Salt and pepper to taste
• 3 cups broccoli florets
• 4 cups low sodium chicken stock
• 1 cup heavy cream
• 2 cups gruyere cheese

Directions

1. In a large saucepan, over medium heat, heat the olive oil and butter. When the oil is hot, add the onions, cayenne powder, and celery.
2. Sauté for 5 minutes, or until they begin to soften. Add broccoli and saute for 3 more minutes. Add the garlic and saute just until fragrant. Add chicken stock and season with salt and black pepper to taste.
3. Bring the soup to a boil reduce heat and cover, add the cream and simmer another 10 minutes. Puree the soup.
4. Add a cup and a half of ther the Gruyere cheese. Stir until the cheese is melted. Pour into a soup bowl and top with remaining Gruyere cheese and croutons.