Broccoli soup with crispy croutons & goat's cheese
- Sara Buenfeld
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Enough for 4 for lunch or 6 as a starter
Easy
Total time: 50 mins
Takes 40-50 minutes
A star rating of 4.3 out of 5.12 ratingsRate
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For an ideal lunch or starter, try this warming broccoli soup
Freezable
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Ingredients
Nutrition
Units:
MetricUS
-
2 thick, crustless slices of bread
cubed
-
1 tbsp olive oil
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900g broccoli
-
50g butter
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1 large onion
finely chopped
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generous grating fresh nutmeg
or ¼ tsp dried
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1l vegetable or chicken stock
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600ml full cream milk
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100g medium-soft goat's cheese
chopped (rind and all)
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Nutrition: per serving
- kcal435
- fat28g
- saturates15g
- carbs24g
- sugars0g
- fibre7g
- protein23g
- salt1.99g
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Method
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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.
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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.
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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.)
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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 4.3 out of 5.12 ratings
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