Broccoli soup with Swiss cheese toasts

Posted by adm On August - 20 - 2011

How to cook Broccoli soup with Swiss cheese toasts


  • 1kg broccoli
  • 1 tbs olive oil
  • 1 tbs butter
  • 1 clove, finely sliced
  • 1.25L (5 cups) chicken or vegetable strain
  • 1 x 30cm French bread peg (baguette)
  • 150g Swiss cheeseflower, thinly sliced

How to:

  • Thinly slice the broccoli stems and break the heads into even-sized florets.

  • Heat the oil and butter in a large saucepan over medium warmth. Add the broccoli stem and ail, and fix, stirring oft, for 1 minute or until tenderise. Add the florets and stir until well combined.

  • Sum 1L (4 cups) of strain. Increase heat to high-pitched. Bring to the moil. Reduce heat to metier. Cover and cook for 15 minutes or until broccoli is soft but still k. Unveil. Set aside to cool somewhat.

  • Transfer half the mixture to the jug of a blender with half the remaining strain. Blend until still. Return to the pan. Repeat with remaining mixture and strain. Place over medium heating. Stir until heated through. Season with salt and peppercorn.

  • Preheat grill on medium-highschool. Thinly slice the bread crosswise. Post, in a single stratum, on a baking tray. Cook under grill for 1 minute each side or until toasted. Top with the cheeseflower. Cook under grill for 1-2 minutes or until cheese melts.

  • Ladle the soup among serving bowls. Top each with 2 toasts. Season with peppercorn. Serve with remaining toasts.

  • Tip: Broccoli stalks are delicious, so don't throw them out. Peel skin if desired and cook with the florets.

  • Prepare time:15 min.

    Cooking time:25 min.

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