Ingredients
For the broccoli soup
2 tbsp olive oil
½ onion, chopped
1 garlic clove, chopped
1 broccoli stalk, chopped (set aside the broccoli head for another use)
400ml/14fl oz hot chicken or vegetable stock
100ml/3½fl oz double cream
salt and freshly ground black pepper
For the cheese croutons
2 slices French baguette
55g/2oz Red Leicester, grated
Method
1. Preheat the grill to its hottest setting.
2. For the broccoli soup, heat the oil in a frying pan over a medium heat, add the onion and garlic and fry for 2-3 minutes, or until softened.
3. Add the chopped broccoli stalk and fry for a further 2-3 minutes.
4. Add the hot stock and bring the mixture to a simmer for 6-8 minutes.
5. Stir in the cream and season, to taste, with salt and freshly ground black pepper. Simmer for a further 2-3 minutes, then remove the mixture from the heat and blend to a smooth liquid using a stick blender.
6. For the cheese croûtons, place the French baguette slices onto a baking tray, place under the grill and toast for 2-3 minutes on each side, or until crisp and golden-brown on both sides.
7. Sprinkle the grated cheese over the toast slices, then return to the oven and continue to grill until the cheese has melted and is bubbling.
8. To serve, ladle the broccoli soup into a serving bowl and serve the cheese croutons alongside.
