• Cut off thick tough stems of broccoli and rough chop the flowerettes. Toss into an oil sprayed slow cooker. Cook the carrots and onion in a skillet with a drizzle of olive oil for about 5 minutes. Add garlic and cook 1 more minute. Add to slow cooker. Pour in stock. At this point you can refrigerate if desired.
• Set slow cooker to low and cook for 3 1/2 hours {or if soup is cold, start it on high for 1 hour and then reduce to low}. Puree soup with an immersion blender until it is the texture that you like. Season with S&P and some freshly grated nutmeg. Whisk milk with flour and add to soup. Add 3/4 of the cheese, reserving some for garnish. Stir and cover pot and continue to cook on low for 30-45 more minutes. Serve with cornbread croutons and ham. Serves 4-6

Cornbread Croutons and Ham

• Cut prepared cornbread into 1-2 inch cubes. Saute in a hot skillet over medium high heat with butter and olive oil quickly to crisp. Set aside and quickly fry ham pieces to heat and caramelize.