Broccoli soup with a cheese crouton

Recipe from: 27 july 2010
Preparation time: 10 mins
Cooking time: 20 mins
 
A soup that seriously hits the spot and not your pocket! Great for winter and a lovely starter for a dinner party.
 
 
 

Ingredients

 
  • 1
    onion
  • 2
    cloves
    garlic
  • 1
    head of broccoli
  • 1
    large potato
  • 2
    chicken stock cubes
  • 250
    ml
    full cream milk
  • 100
    g
    mature cheddar cheese
  • 2
    ciabatta rolls
Servings: Change Serving
 
 

Method

 
Slice the onion and sauté it in a pot in a little vegetable oil.

Chop the garlic finely and add to the pot when the onion is soft.

Peel the potato and chop into small cubes, add to the pot.

Dissolve the stock cubes in boiling water as per packet instructions and add to the pot.

Boil for 10 minutes and add the broccoli. You don’t want to boil the broccoli to death, it will discolour and look dull.

Boil on a low heat for 7-10 minutes.

In the meantime cut the ciabattas in half lengthways and toast them in the toaster. Cut in half again at an angle.

 Sprinkle them liberally with the grated cheddar .

Blend the soup with a hand blender and season well. Add the milk and warm again on a low heat on the stove.

Season the breads and pop them under the grill until bubbling.

Serve the soup with two of the cheesy toasts on top and the others on the side.
 

 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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