BROCCOLI, HAM & CHEDDAR SOUP WITH CROUTONS

*Make the creamy cheese and chill for 3-4 hours or up to one week in advance. Alternatively, a store-bought version, such as 1 lb. Velveeta may be used.

1. Line 2-3 mini-bread loaf pans with parchment or plastic wrap.
2. In a 2 qt. saucepan, bring the water to a boil.
3. Pulse the gelatin, dry milk and salt in a blender.
4. Turn the blender speed to low. With a vented lid in place, carefully pour in the hot water. Add the shredded cheese and continue to blend until smooth.
5. Pour the creamy cheese into the prepared pans. Cover and chill for 3-4 hours, or overnight.
6. Arrange the cubed bread on a baking sheet lined with parchment. Toss with olive oil and parmesan (if using).
7. Place the croutons in the oven under a broiler to toast. Rotate the croutons every 1-2 minutes, until all sides are brown. Set aside.
8. Begin making the soup by melting the butter in a large stock pot over medium heat.
9. Add the chopped scallions and grated carrot to the melted butter and sauté until softened.
10. Add the chicken or vegetable broth to the sautéed vegetables and then add the milk. Bring the soup to a simmer.
11. Add the ham and cubed creamy cheese to the soup. Stir intermittently until the cheese is melted and fully incorporated.
12. To serve, ladle the soup into serving bowls and top them with croutons.

Difficulty: Easy
Prep: 25 min plus chill time
Cook: 25 min
Servings: 6