BROCCOLI SOUP WITH CRISPY CROUTONS & GOAT'S CHEESE
For an ideal lunch or starter, try this warming broccoli soup
Provided by Sara Buenfeld
Categories Lunch, Snack, Soup, Supper
Time 50m
Yield Enough for 4 for lunch or 6 as a starter
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.)
- To serve, reheat if necessary and scatter with the croutons and goat's cheese.
Nutrition Facts : Calories 435 calories, Fat 28 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 24 grams carbohydrates, Fiber 7 grams fiber, Protein 23 grams protein, Sodium 1.99 milligram of sodium
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