Broccoli Soup with Baked Cheddar Cheese on Toast

Ingredients:

• 170 g red peeled potatoes, tubers cut into 4 pieces.
• 1/2 head broccoli (approx. 280g), separated into florets, base sliced
• 120 g of cheese Cheddar, cut into thin slices
• 1/2 tsp coarse salt
• 2 slices bacon, thinly sliced
• 2 tbsp (30 g) butter
• 1/2 onion, chopped (approx. 1 cup)
• 2 cloves garlic, crushed
• 1/2 teaspoon celery seeds
• 2 tbsp. flour
• 2 cups lightly salted chicken broth
• 2 cups of milk
• 1 tbsp Dijon mustard
• 1 baguette, cut into slices

Preparation:

1. Fry the bacon in a heavy-bottomed saucepan over low heat for about 2 minutes. Add the onion, garlic, and celery seeds and cook until softened, about 4 minutes. Sprinkle with flour and stir. Pour in the broth and milk, stirring until smooth.
2. Add the potatoes and sliced ​​broccoli base and bring to a boil; reduce heat to medium and simmer until tender, about 5 minutes. Add the baby broccoli florets and salt and continue cooking until the vegetables are tender, about 5 minutes. Season with salt and pepper to taste.
3. Meanwhile, place a baking sheet in the top rack of the oven and preheat the oven to high. Spread mustard on each baguette slice and top with a slice of cheddar. Place on the baking sheet and broil until the cheese is melted; serve with the soup.