The creamy soup uses broccoli stalks for the soup base and sauteed florets as a garnish. Add Gorgonzola toasts for dipping and you've got a satisfying meal.
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.
Ingredients
Method
Main
1.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.
2.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).
3.Heat remaining butter in a frying pan over high heat, add broccoli florets and sauté until tender (3-5 minutes).
4.Top soup with broccoli florets and serve with cheese toasts.
