Choice and Broccoli
Soup
This soup is quick and easy to make and tastes delicious. Serve it with bread for a filling lunch or as the first course for a meal. It will keep for 3-4 days in the fridge and freezes well too.
Serves 4
Ingredients
2 tbsp oil
1 large onion, peeled and finely chopped
1 head of broccoli, including the stem
(about 350g/12oz) cut into small pieces
1 medium potato, scrubbed and cut into small chunks
600ml (1 pint) chicken or vegetable stock
(either fresh or made from stock cubes)
600ml (1 pint) semi skimmed or skimmed milk
200g pack Pilgrims Choice cheddar, grated
Salt and freshly ground black pepper
Small French style baguette
In a large pan heat the oil and add the onion, cook until soft but not browned. Add the broccoli and stir fry until it turns vibrant green, 2-3 mins.
Add the potato, stock and milk and bring to the boil then simmer for 30 minutes.
Remove from the heat and add 175g (6oz) of the grated cheese and stir it until it melts.
Puree the soup until smooth. Taste and season with salt and pepper.
To make croutons:
Cut slices of French bread, toast under the grill on one side, sprinkle cheese on untoasted side and return to the grill until cheese melts. Place on top of soup and enjoy!