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Nutrition: per serving

  • kcal435
  • fat28g
  • saturates15g
  • carbs24g
  • sugars0g
  • fibre7g
  • protein23g
  • salt1.99g
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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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Comments, questions and tips (4)

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Overall rating

A star rating of 4.3 out of 5.12 ratings

Iainfkyle

Possibly ok as a summer soup but very "thin" and lacks body. I had to revive it with a good dollop of tomato puree, salt and some spare curry paste.

Laura Brown 1 avatar

Laura Brown 1

A star rating of 4 out of 5.

This is fab. I kept it unhealthy and followed the recipe ;) Delicious. You need a mega big pot to fit it all in though! I used pitta bread for the croutons because didn't have normal, worked well though the squares have to be a bit bigger.

This has been removed

scrappydoo

A star rating of 4 out of 5.

I kept it healthy and omitted the milk and cheese. Also try adding a clove of garlic and some celery. A lovely comfort food. The recipe is a hit with friends at work.

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