This recipe was prepared by Chef John Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs. Chef Maxwell shares delicious seasonal recipes in Real Virginia, Virginia Farm Bureau’s weekly television program sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services. Broccoli Potato Soup with Parmesan Croutons 1¾ pounds red potatoes, unpeeled ½ cup chopped onion 2 cloves garlic, minced 7 cups chicken or vegetable stock 2 cups ½-inch cubes of Italian bread, lightly toasted 4 teaspoons extra-virgin olive oil ¼ cup freshly grated Parmesan cheese 1 pound broccoli, washed 1 cup half-and-half Peel potatoes and cut into 1-inch pieces. In a 4-quart saucepan, heat 1 tablespoon of oil and sauté the onions and garlic. Add the stock and bring to a boil. Add the potatoes and cook until very tender; about 15 minutes. Set broiler rack about 1 inch from the heat, and preheat the broiler. While potatoes are boiling, toss bread cubes in a bowl with oil and salt to taste. On a baking sheet arrange bread in one layer as close together as possible and sprinkle with half of Parmesan. Broil bread until Parmesan is melted, about 1 minute. Remove the pan from heat and mash the potatoes until coarse. Stir broccoli into soup and simmer, partially covered, stirring occasionally, until broccoli is tender (about 5 minutes). Add half-and-half, then stir in remaining Parmesan and salt and pepper to taste. Serve soup with croutons.