Broccoli soup with cream and croutons

3 heads broccoli
2 medium potatoes, peeled and diced
4 cloves garlic, minced
1 medium onion, minced
2 large stalks celery, diced
1 tsp nutmeg
2 cups chicken stock
2 cups milk
Cream for serving

About 4 cups diced French baton bread
2 cloves garlic, shredded through a fine microplane
1/2 tsp black pepper
1 Tb oregano
1 Tb basil
1 tsp salt

For the soup, chop up 2 heads of broccoli and mince about half of the stalks. Sauté broccoli, potatoes, onion, celery and garlic until onions are cooked. Add the rest of the ingredients, reserving 1 head of broccoli chopped in small pieces, and cook until potatoes are tender. Purée and then add remaining broccoli and cook for another 5-10 minutes. Serve with cream and croutons (below).

While soup is cooking, make the croutons. Sauté garlic in olive oil until tender, then add the bread and the rest of the ingredients and sauté until croutons are crispy and golden.

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