Broccoli soup with parmesan toasts
Serves 6-8/ Vegetarian
- For the soup:
- 25g (1oz) butter
- 2 potatoes, peeled and finely chopped
- Salt and freshly ground black pepper
- 1 head of broccoli, with stalk
- 800ml – 1L (1 ¼ – 1 ¾ pints) hot vegetable (or chicken) stock
- 175ml (6fl oz) double cream
- For the parmesan toasts
- 8 slices good-quality white bread
- 75g (3oz) Parmesan cheese, finely grated
- Melt the butter in a medium to large saucepan, and add the potatoes and onion, salt and pepper. Cover with a piece of butter wrapper or greaseproof paper and sweat over a gentle heat for 10 minutes.
- Meanwhile, cut the broccoli florets from the stalk. Using a small knife, remove the outer layer of skin from the stalk and discard, then chop the stalk into 1cm (1/2 in) pieces. Add to the onion and potato and sweat for a further 5 minutes.
- Add the hot stock to the potatoes, onion and broccoli stalk, bring up to the boil, then add the chopped florets. Boil without the lid over a high heat for 4-5 minutes until soft, then add the cream. Remove from the heat, liquidise and season to taste.
- To make the Parmesan toasts, toast the bread on both sides, sprinkle with grated Parmesan and pop under a hot grill or into a hot oven for 2 minutes or until the cheese melts. Cut the toast into fingers and serve on the side with the soup.