Soup is a staple in my home, and this soup is our favorite. The Parmesan croutons and heavy cream make it a truly Yom Tov-worthy dish.

Ingredients

Soup

4 tablespoons oil
1 large onion, diced
3 zucchini, diced
3 cloves garlic, crushed, or 3 cubes Gefen Frozen Garlic
2 large carrots
2 (24-ounce) bags Beleaves Frozen Broccoli Florets

water
salt, to taste
black pepper, to taste
1 cup heavy cream

Parmesan Croutons

1 6.4-ounce block Parmesan cheese (see note)
1/2 cup Gefen Panko Crumbs
1 teaspoon dried parsley, such as Gefen
1/2 teaspoon Gefen Garlic Powder

1 egg, beaten
oil, for frying

Directions

Prepare the Creamy Dairy Broccoli Soup

1.

In a six-quart pot over medium heat, heat oil. Add onion and sauté until translucent (about 10 minutes). Add squash and sauté an additional 10 minutes, until soft. Add garlic and whole carrots and sauté for two more minutes.

2.

Add frozen broccoli and water to cover. Season with salt and pepper. Bring to a boil, then lower heat and allow to simmer for 60 to 90 minutes.

3.

Once vegetables are soft, remove carrots. Blend soup while slowly adding heavy cream.

Prepare the Parmesan Croutons

1.

Line a baking sheet with Gefen Parchment Paper.

2.

Cut Parmesan cheese into half-inch cubes.

3.

In a small bowl, combine panko crumbs and spices. Dip each cube in egg and then in crumbs.

4.

Place cubes onto baking sheet and freeze for one hour.

5.

Heat oil over medium-low heat. Working quickly, fry each crouton for about 30 seconds per side until the outside is browned and the cheese is just starting to melt.