Name: Broccoli soup with sesame cheese toasts
Yield: 4 servings
Cuisine: Boil
Ingredients: 15.00 ml butter and sunflower oil; 1.00 onion large, chopped; 2.00 potatoes large, cubed; 400.00 g broccoli; 45.00 ml wine white; 750.00 ml stock vegetable or chicken; salt and freshly ground black pepper; 125.00 ml cream or yoghurt; 4.00 slices ciabatta italian bread; 100.00 g ricotta cheese; 100.00 g goat's milk cheese; freshly ground black pepper; sesame seeds

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Ingredients (13)

SOUP

15.00 ml	butter — and sunflower oil
1.00	onion — large, chopped
2.00	potatoes — large, cubed
400.00 g	broccoli
45.00 ml	wine — white
750.00 ml	stock — vegetable or chicken
	salt and freshly ground black pepper
125.00 ml	cream — or yoghurt

TOASTS

4.00	slices ciabatta — italian bread
100.00 g	ricotta cheese
100.00 g	goat's milk cheese
	freshly ground black pepper
	sesame seeds

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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.