Broccoli soup with crispy croutons & goat's cheese
Enough for 4 for lunch or 6 as a starter
Easy
Total time:
Takes 40-50 minutes
For an ideal lunch or starter, try this warming broccoli soup
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Showing items 1 to 3 of 6
- 2 thick, crustless slices of breadcubed
- 1 tbsp olive oil
- 900g broccoli
- 50g butter
- 1 large onionfinely chopped
- generous grating fresh nutmegor ¼ tsp dried
- 1l vegetable or chicken stock
- 600ml full cream milk
- 100g medium-soft goat's cheesechopped (rind and all)
Nutrition: per serving
- kcal435
- fat28g
- saturates15g
- carbs24g
- sugars0g
- fibre7g
- protein23g
- salt1.99g
Method
step 1
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.
step 2
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.
step 3
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.)
step 4
To serve, reheat if necessary and scatter with the croutons and goat’s cheese.
