Broccoli, cauliflower and Cheddar soup with Gruyère and chive croutons
- 10g (1 tbsp) butter
- 2 onions, finely chopped
- 10ml (2 tsp) crushed garlic
- 400g broccoli, washed
- 300g cauliflower, washed
- 500ml (2 cups) vegetable stock, warm
- 125ml (½ cup) Cheddar cheese, grated
- 125ml (½ cup) fresh cream
- a pinch of nutmeg
- salt and freshly ground black pepper, to taste
- 12 slices of baguette
- olive oil, for brushing
- 80ml (? cup) Gruyère cheese, gra
For the soup, bring a large pot of salted water to the boil. Preheat the grill of the oven.
Heat the butter in a saucepan over medium heat. Add the onion and garlic and sauté until soft and translucent, about 5 – 6 minutes.
Blanch the broccoli and cauliflower until tender but still holding its shape. Roughly chop into smaller pieces that fit into the saucepan with the fried onions. Sauté for a few minutes without browning too much. Add the stock and simmer gently until tender, about 8 – 10 minutes. The broccoli and cauliflower should give when pressed with the back of a wooden spoon. Place the soup in a food processor and pulse until smooth. Add the Cheddar, cream and nutmeg and pulse to combine. Season.
For the croutons, brush the baguette slices with the olive oil. Place them on a baking tray and scatter the Gruyère on top. Grill until golden and bubbly, about 2 – 3 minutes. Keep a watchful eye while grilling as the slices can easily burn if left unattended. Scatter the chives on top and serve with the soup.