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20ml olive oil
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1 Onionchopped
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3 Garlic clovescrushed
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800g Long Stem Broccoli
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1 Potatopeeled and chopped
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900ml Chicken Stock or Vegetable StockOR vegetable stock
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200ml cream
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Seasoning
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TOASTIES
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Bread/use ciabatta or baguettesliced
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45ml olive oil
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120g gorgonzolaOR any other strong cheese of your choice
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TO SERVE
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150g Long Stem Broccoli
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20g Butter
(Serves 4)
- METHOD:
- Preheat oven to 200°C.
- TO MAKE THE SOUP: Heat oil in a saucepan and add onion and garlic. Cook for a few minutes then add broccoli, potato and stock.
- Simmer until broccoli and potatoes are tender. Cool briefly, then purée with a hand-held blender, season to taste and stir in the cream.
- TO MAKE TOASTIES: Meanwhile place the bread on an oven tray and brush with olive oil, then bake in oven until starting to go golden brown, top with cheese and bake until cheese melts.
- TO SERVE: Heat butter in a frying pan over high heat, add broccoli florets and sauté until tender.
- Top the soup with broccoli florets and serve with cheese toasts.
