Broccoli soup with Gorgonzola toasts

AT A GLANCE

  • Serves 4 people

Here we've reserved the very tops of the florets and sautéed them separately for a garnish, and cooked the stalks for the soup base. By all means use all the broccoli in the soup - the texture will just be a little grainy.

  • 1 tbsp olive oil
  • 1 onion, diced
  • 4 garlic cloves, bruised
  • 2 heads (750gm) broccoli, top of the florets removed, stalks chopped
  • 1 potato (240gm), peeled and chopped
  • 1 litre (4 cups) chicken or vegetable stock
  • 185 ml pouring cream
  • 4 thick slices rye bread
  • 2 tbsp butter, plus extra melted for brushing
  • 125 gm Gorgonzola, crumbled
01   Preheat oven to 200C. Heat oil in a saucepan over medium-high heat, add onion and garlic and sauté until tender (5 minutes). Add broccoli stalks, potato and stock, bring to the boil, then reduce to a simmer and cook until stalks and potato are tender (13-15 minutes). Cool briefly, then purée with a hand-held blender, or in an upright blender. Season to taste, stir in cream and bring back to a simmer.
02   Meanwhile, place rye bread on an oven tray and brush with melted butter, then bake in oven until starting to turn golden (4-6 minutes). Top with cheese and bake until cheese melts (3-5 minutes).
03   Heat remaining butter in a frying pan over high heat, add broccoli florets and sauté until tender (3-5 minutes).
04   Top soup with broccoli florets and serve with cheese toasts.

Topics:

BROCCOLI, CREAM, POTATO, BROCCOLI, GARLIC, AUTUMN, FAST, SOUP, CREAM

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

GERALDINE MUÑOZ

FEATURED IN

May 2016

May 2016

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