Chef's Recipes

Broccoli soup and cheesy toast

Up the ante on a simple vegetarian soup with a riff on Welsh rarebit served on the side.

  • Serves 4
  • 30 mins preparation
  • 30 mins cooking
Broccoli soup and cheesy toast

"I don't have many food memories from when I was young, but one recipe that Mum used to make a lot was a good broccoli and potato soup with a very bastardised Welsh rarebit," says Ali Currey-Voumard.

Ingredients

  • 2 tbsp neutral oil, such as grapeseed or rice-bran oil
  • 2 leeks, white and light green parts only, coarsely chopped
  • 2 celery stalks, coarsely chopped
  • 2 garlic cloves, finely chopped
  • 500 gm (about 2) sebago potatoes, coarsely chopped
  • 700 gm (about 2 small heads) broccoli, thinly sliced (cores and thick stalks kept separately)
  • 1 litre (4 cups) chicken or vegetable stock
  • Sour cream, extra-virgin olive oil and finely chopped chives, to serve
Cheesy toasts
  • 100 gm (1 cup) coarsely grated cheddar or Gruyère
  • 1 tbsp tomato sauce
  • 1 tbsp Worcestershire sauce
  • 1 egg, beaten
  • 4 thick slices soft white or wholemeal sandwich bread

Method

  • 1
    Heat oil in a large saucepan over medium heat, add leek, celery and garlic and stir occasionally until translucent (4-5 minutes). Add potato, broccoli cores and thick stalks and stock to just cover, season to taste and simmer until very soft (20-25 minutes). Add broccoli florets and finer stalks, simmer until just cooked (2-3 minutes), then blend with a hand-held blender until smooth.
  • 2
    Meanwhile, for cheesy toasts, preheat oven to 220°C. Combine cheese, sauces and egg in a bowl, and season lightly to taste. Spread onto bread, transfer to a baking tray lined with baking paper and bake until golden and bubbling (10-12 minutes). Cut into fingers.
  • 3
    Season soup to taste, divide among bowls, and top with a spoon of sour cream, chives and a drizzle of oil. Serve hot with cheesy toasts.

Notes

Drink suggestion: Golden bottle-aged Barossa sémillon. Drink suggestion by Max Allen.

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