Broccoli soup with a cheese crouton

A soup that seriously hits the spot and not your pocket! Great for winter and a lovely starter for a dinner party.
 

Recipe from: 27 july 2010
Preparation time: 10 mins
Cooking time: 20 mins
 
 

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

 
Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

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