After blending the broccoli soup, stir in
175g crumbled blue cheese until melted.
Serve with crusty bread.
Heat oven to 200C/180C fan/gas 6.
Put the potato and stock in a saucepan
and bring to the boil, turn down to
simmer for 10 mins until the potato
is tender, then add the broccoli and
some seasoning and cook for another
4-5 mins. Blend the soup until smooth,
then return to the pan and keep warm
while you make the toasties.
Whizz 1 slice of bread to make crumbs, then stir in the cheese, egg and
onions. Spread over 3 slices of bread,
add a dash of Worcestershire sauce,
and sandwich each one together with
the remaining slices. Brush with oil
and bake for 10 mins, turning halfway
through, until the outside is crisp and
golden and middle melted. Cut into
triangles and serve with the soup.