Creamy Carrot and Millet Soup with Grilled Cheese Croutons
Grilled Cheese Croutons
Cut 6 oz. French baguette into 1/4-inch-thick slices. Brush one side of each slice with olive oil. Sandwich 2 oz. shredded Gruyère or Swiss cheese between 2 baguette slices, oiled side out. Repeat with remaining slices. In a large nonstick skillet toast sandwiches over medium heat about 2 to 3 minutes per side or until golden. Cool slightly; cut into pieces.
If using a blender, place a folded kitchen towel over the lid of the appliance and hold it down as you turn machine on and blend.