BROCCOLI SOUP WITH CRISPY CROUTONS & GOAT'S CHEESE

Broccoli soup with crispy croutons & goat's cheese image

For an ideal lunch or starter, try this warming broccoli soup

Provided by Sara Buenfeld

Time 50m

Yield Enough for 4 for lunch or 6 as a starter

Number Of Ingredients 9

Ingredients

2 thick, crustless slices of bread , cubed
1 tbsp olive oil
900g broccoli
50g butter
1 large onion , finely chopped
generous grating fresh nutmeg or ¼ tsp dried
1l vegetable or chicken stock
600ml full cream milk
100g medium-soft goat's cheese , chopped (rind and all)

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