Broccoli Soup with Crispy Croutons & Goat Cheese
A warming broccoli soup perfect as a lunch or starter, topped with crispy croutons and creamy goat cheese.
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Yield: 4 servings
Ingredients
- 2 thick, crustless slices of bread, cubed
- 1 tbsp olive oil
- 900g broccoli
- 50g butter
- 1 large onion, finely chopped
- Generous grating of fresh nutmeg or ¼ tsp dried
- 1L vegetable or chicken stock
- 600ml full cream milk
- 100g medium-soft goat cheese, chopped (rind and all)
Instructions
- Preheat your oven to 200°C (Gas mark 6, Fan 190°C).
- In a bowl, combine the cubed bread with olive oil and a pinch of salt. Mix until the bread is well coated, then spread it on a baking tray.
- Bake the bread for 10-12 minutes, or until it is crunchy and golden.
- While the bread is baking, chop the broccoli stalks and florets separately.
- Melt the butter in a large pot over medium heat. Add the chopped onion, broccoli stalks, and nutmeg, cooking for 5 minutes until soft.
- Add the broccoli florets and pour in the stock and milk. Cover the pot and let it simmer gently for 8 minutes, or until the broccoli is tender.
- Remove about four ladles of broccoli pieces and set them aside. Blend the remaining soup until smooth using a food processor or hand blender.
- Return the reserved broccoli pieces to the soup and adjust seasoning as needed.
- To serve, reheat if necessary and garnish with the crispy croutons and chopped goat cheese.
Nutritional Information (per serving)
Calories: 435 kcal
Fat: 28g
Saturated Fat: 15g
Carbohydrates: 24g
Sugars: 0g
Fiber: 7g
Protein: 23g
Salt: 1.99g