- 2 thick, crustless slices of bread, cubed
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 900g broccoli
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 large onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- generous grating fresh nutmeg or ¼ tsp dried
- 1l vegetable or chicken stock
- 600ml full cream milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 100g medium-soft goat's cheese, chopped (rind and all)
Preheat the oven to 200C/gas 6/fan 190C. Put the bread in a bowl and add the oil and a little salt. Mix well to coat the bread, then tip onto a baking tray. Bake for 10-12 minutes until crunchy and golden.
Meanwhile, chop the broccoli stalks and florets, but keep them separate. Melt the butter in a pan, then add the onion, broccoli stalks and nutmeg and fry for 5 minutes until soft. Add the broccoli florets and stock, then the milk. Cover and simmer gently for 8 minutes until the broccoli is tender.
Take out about four ladles of broccoli, then blend the rest in a food processor or with a hand blender, until smooth. Return the reserved broccoli to the soup and check for seasoning. (The soup will keep in the fridge for 2 days or you can cool and freeze it and keep the croutons in a plastic food bag.)
To serve, reheat if necessary and scatter with the croutons and goat’s cheese.