Directions

1. Preheat an oven to 375 degrees F and line 2 baking trays with parchment paper.
2. Arrange the broccoli on a baking tray, then coat with 2 tablespoons of olive oil and season well with salt and pepper. Transfer to the oven and roast until golden and crisp, turning halfway through, about 25-30 minutes total.
3. Heat a deep pan over medium heat, then add 1 tablespoon of olive oil and 2 tablespoons of butter. When melted, add the leeks, broccoli stems, thyme, a pinch of salt, and cook until softened, about 5 - 7 minutes. Add the garlic and cook for 30 seconds, then add stock, potatoes, lemon zest, another pinch of salt, and the roasted broccoli. Cook until the potatoes are fork-tender, about 12 - 15 minutes. Blend and stir in remaining butter and cream, then stir in the Cathedral City Mature Cheddar, and heat over low heat until the soup is smooth, and the cheese is melted. Taste and adjust seasoning to taste.
4. While the soup is bubbling away, make the croutons. On a second baking sheet, combine bread, olive oil, rosemary, a good pinch of salt and pepper, and the cheddar. Toss well, and bake until golden and crisp, about 25 - 30 minutes.
5. Divide your soup into bowls, top with a drizzle of olive oil and cream, a few cheesy croutons, a crack of black pepper, and fresh chives. Delicious!