CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Tender Stem Broccoli Soup With Gorgonzola Toasties

  • Overview
  • Ingredients
    13 items
  • Directions

Enjoy the comforting flavours of Tenderstem Broccoli Soup with Gorgonzola Toasties, a hearty dish perfect for a cold day.  Velvety smooth broccoli soup is complemented by crispy Gorgonzola cheese toasties, creating a delightful combination that’s sure to satisfy.

(Serves 4)

  • 20ml olive oil
  • 1 onion
  • 3 garlic cloves
  • 800g long stem broccoli
  • 1 potato
  • 900ml chicken stock
  • 200ml cream
  • Seasoning

Toasties

  • Bread (use ciabatta or baguette)
  • 45ml olive oil
  • 120g gorgonzola

To Serve

  • 150g long stem broccoli
  • 20g butter

  • Preheat oven to 200 degrees C.
  • TO MAKE THE SOUP: Place the oil in a saucepan and add onion and garlic.  Cook for a few minutes then add broccoli, potato and stock.
  • Simmer until broccoli and potatoes are tender. Cool briefly, then purée with a hand-held blender, season to taste and stir in the cream.
  • TO MAKE TOASTES:  Meanwhile place the bread on an oven tray and brush with olive oil, then bake in oven until starting to go golden brown, top with cheese and bake until cheese melts
  • TO SERVE: Heat butter in a frying pan over high heat, add broccoli florets and sauté until tender
  • Top the soup with broccoli florets and serve with cheese toasts.