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Broccoli soup with crispy croutons & goat's cheese

Broccoli soup with crispy croutons & goat's cheese

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A star rating of 4.4 out of 5.8 ratingsRate
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  • Preparation and cooking time
    • Total time
    • Takes 40-50 minutes
  • Easy
  • Enough for 4 for lunch or 6 as a starter

For an ideal lunch or starter, try this warming broccoli soup

  • Freezable
Nutrition: per serving
NutrientUnit
kcal435
fat28g
saturates15g
carbs24g
sugars0g
fibre7g
protein23g
salt1.99g
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Ingredients

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.

Recipe from Good Food magazine, February 2003

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A star rating of 4.4 out of 5.8 ratings
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