#bread cubes

Chef’s Note: Smells really good when mixing together. To me, it tastes homey, simple, and comfy.

Ingredients

3 tbsp unsalted butter

3 cup yellow or white onion (~2 medium onion)

2 cup celery (~6 stalks)

3/4 tsp kosher salt

7 cup stale bread cubes (less than 12 oz)     {{I recommend buying stale bread cubes from your grocery store. They look like little croutons}}

2 tsp ground sage

2 cup chicken broth or vegetable broth

Instructions

0. Chop your onion. Chop your celery

0. Preheat oven to 375°F.

1. Melt butter in a large skillet. Add in chopped onion, celery, and salt. Cook on medium heat until slightly softened, about 5 minutes

Like a half-sauté, because we want some bite

2. Transfer vegetables to a large bowl. Add cornbread, sage, and broth. Mix well.

If you want, you can do the mixing in the casserole dish instead.

This Creamy Broccoli Soup with Lemons and Croutons is a flavorful and comforting soup that's ideal for chilly nights. The creamy and tangy broth complements the crunchy and savory croutons perfectly.

Instructions: In a large pot over medium heat, heat the olive oil. Cook until the onion and garlic are softened. Bring the broccoli and vegetable broth to a boil. Reduce the heat to low and continue to cook for 10-15 minutes, or until the broccoli is tender. Using an immersion blender, puree the soup until smooth. Season with salt and black pepper to taste after adding the heavy cream and lemon juice. Toast the bread cubes in a separate pan until golden brown and crispy. Serve the soup hot, topped with the croutons.