Talk about simple. This soup could be whipped up when you get home from work without any fuss. I added a cheesy crouton to finish it off but this is optional!
Broccoli soup with a cheesy crouton
Serves 2-4
Ingredients
1 tsp butter
1 tsp oil
½ onion, finely diced
1 head of broccoli (organic if possible)
3-4 cups water or vege stock
4 1.5cm rounds of baguette (French stick) or similar bread
40g (approx) blue cheese or your favourite
salt and freshly ground pepper
Method
Add the butter and oil to a medium-size saucepan. When it has melted, add the onion and cook gently without colour until soft. Add the stalks and leaves of the broccoli and cook for a further 2 minutes. Add the remainder of the broccoli and cover with water or stock. Cook until broccoli is tender (about 12 minutes). While the soup is cooking, assemble the cheesy croutons. First toast them on both sides, then crumble over the cheese, grind a little pepper on to them and place them under the grill to melt the cheese. Remove the soup from the heat and process until smooth.
Return to the heat, adjust the seasoning if necessary, and serve in warmed bowls with the cheesy croutons on top.
• Alison Lambert is one of the demonstrators at the Otago Farmers Market in Dunedin on Saturday mornings.tasteofmylife.com
