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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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 To test the freshness of fish, make sure the eyes are bulging and the gills are reddish. Also see that the scales are adhering firmly to the skin and that the flesh when pressed is firm to the touch. The fish should have no offensive odor, especially around the gills and belly.
 

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