Shamrock Soup

Cut broccoli tops from stalks. Peel stalks and chop coarsely. Cut tops into small florets and set aside separately.

In a large pot, melt butter over medium heat; sauté garlic, onion and 1/4 tsp (1 mL) each, salt and pepper for about 5 min or until softened. Add broccoli stalks and potatoes and sauté for 1 min. Add broth and bring to a boil over high heat. Reduce heat, cover and boil gently for about 10 min or until potatoes are almost tender. Add broccoli florets and boil gently, uncovered, for about 5 min or until florets are tender.

Meanwhile, make Shamrock Croutons: Using a shamrock cookie cutter or a sharp paring knife, cut shamrock shapes from bread and place on a baking sheet. Preheat broiler.

In a blender, in batches, or with an immersion blender, purée soup until smooth. Return to pot, if necessary. Stir in milk; heat over medium-low heat, stirring often, just until steaming (do not let boil). Remove from heat; stir in Canadian Havarti cheese until melted. Season to taste with salt and pepper.

Just before serving, broil croutons on each side until toasted.

Ladle soup into bowls, top with a spoonful of sour cream (if using) and float croutons on top.

If you want to save time, buy pre-cut fresh broccoli. You’ll need about 1 lb 4 oz (625 g). If you prefer to use frozen broccoli, use 6 cups (1.5 L) or 1 lb (500 g) and add it frozen at the end of step 2 where it specifies to add the florets.

To make the soup ahead, transfer it to a container after puréeing and let cool. Cover and refrigerate for up to 2 days or freeze for up to 2 months. Let thaw in refrigerator overnight, if necessary. Reheat in a pot over medium heat until hot and bubbling before adding milk.