Broccoli & Italian Asiago Soup with Olive Crisp Croutons

Broccoli & Italian Asiago Soup with Olive Crisp Croutons
~ A great fall weather treat! Serves 4


Ingredients
2 tablespoons butter
2 cups diced (halved or quartered) Olive Oil & Sea Salt Crisps (Available at the shop)
Salt and black pepper, to taste
1 medium onion, chopped
2-3 new potatoes, peeled and diced
2 stalks broccoli chopped, separate stems and florets
6 cups chicken or vegetable stock
1½ cups cubed Italian Asiago (new and available at the shop)
2 teaspoons fresh lemon juice (in a pinch I use Real Lemon)


Preparation and Cooking:
Warm the butter in a medium sized pot over medium heat.


Add the onion and sauté about 7-8 minutes, until tender and translucent,


Add the potato, broccoli stems, and stock.


Bring to a boil. Reduce the heat to low and simmer 10 minutes.


Add the broccoli
 florets, and simmer another 10 minutes, until the broccoli is very tender


Stir in the Asiago.


Season with lemon juice, salt and pepper to taste.


Remove the pot from the heat.


Puree the soup in a blender, adding more stock or water if necessary to yield a smooth consistency.


Spoon each serving into a bowl


Float the croutons on top.


Serve & enjoy!