Entrees

Broccoli and gruyere soup with garlic cheese toasts

Name: Broccoli and gruyere soup with garlic cheese toasts
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 15g unsalted butter; 1 tbs olive oil; 1 large onion, chopped; 1 garlic clove, crushed; 800g broccoli (2 large heads), trimmed, fl orets roughly chopped (you should have 600g chopped fl orets); 1L (4 cups) chicken or vegetable stock; 1/4 cup (60ml) pure (thin) cream, plus extra to serve; 1/2 cup (70g) grated gruyere cheese; 2 garlic cloves, crushed; 40g unsalted butter, softened; 1 baguette, cut into 4 pieces, each halved lengthways; 1/2 cup finely grated cheese (such as parmesan or gruyere)

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Broccoli and gruyere soup with garlic cheese toasts

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You'll struggle to find an easier (and tastier) way to eat your greens. This creamy broccoli soup is even better served with crisp garlic cheese toasts.

15g unsalted butter
1 tbs olive oil
1 large onion, chopped
1 garlic clove, crushed
800g broccoli (2 large heads), trimmed, fl orets roughly chopped (you should have 600g chopped fl orets)
1L (4 cups) chicken or vegetable stock
1/4 cup (60ml) pure (thin) cream, plus extra to serve
1/2 cup (70g) grated gruyere cheese

Garlic cheese toasts

2 garlic cloves, crushed
40g unsalted butter, softened
1 baguette, cut into 4 pieces, each halved lengthways
1/2 cup finely grated cheese (such as parmesan or gruyere)

Method

1.

Heat butter and oil in a large heavy-based saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5-6 minutes until soft. Add the garlic and cook, stirring, for a further minute.
2.

Add the broccoli and stock and bring to the boil over high heat. Reduce heat to medium-low and simmer, partially covered, for 5-6 minutes until broccoli is tender. Set aside to cool slightly.
3.

For the garlic cheese toasts, preheat oven to 180°C. Use a fork to mash the garlic and butter until well combined.
4.

Spread the baguette with garlic butter, place on a baking tray and bake for 5 minutes. Remove from the oven, sprinkle with cheese and bake for a further 3-4 minutes until cheese melts.
5.

Puree soup in a blender, in batches, until smooth. Return to the pan and season with sea salt and freshly ground black pepper. Add the cream and gruyere and stir over medium heat until heated through. Ladle soup among bowls, swirl in a spoonful of extra cream. Serve with garlic cheese toasts.