Broccoli soup with sesame cheese toasts


Ingredients 15
Servings 4
Time

Ingredients

  • SOUP
  • 15
    ml
    each butter and sunflower oil
  • 1
    large onion, chopped
  • 2
    large potatoes, cubed
  • 400
    g
    broccoli
  • 45
    ml
    white wine
  • 750
    ml
    vegetable or chicken stock
  • salt and milled pepper
  • 125
    ml
    cream or natural yoghurt (use more to taste)
  • TOASTS
  • 4
    slices ciabatta (Italian bread)
  • 100
    g
    ricotta cheese
  • 100
    g
    plain goat's milk cheese
  • milled pepper
  • sesame seeds
 

Method

 
SOUP: Heat butter and oil in a large saucepan. Add onion and sauté until glossy. Add potatoes and broccoli and toss to coat. Add wine and stock (use 1 1/2 cubes) and bring to boil. Reduce heat, cover and simmer for 30 minutes. Place in a blender and process until smooth. Return to saucepan, season to taste and stir in cream and yoghurt. Heat through gently. TOASTS: Preheat grill and toast bread slices on one side. Mash cheeses together, season with pepper and spread liberally onto untoasted side of bread. Sprinkle with sesame seeds and grill until seeds are golden. Serve with soup.
 

Read more on: soup  |  grill
 

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