• Broccoli, cauliflower and Cheddar soup with Gruyère and chive croutons

    Serves: 4
    Cooking Time: 1 hour

    Ingredients

    • Soup

    • 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
    • Croutons

    • 12 slices of baguette
    • olive oil, for brushing
    • 80ml (? cup) Gruyère cheese, gra

    Instructions

    1

    For the soup, bring a large pot of salted water to the boil. Preheat the grill of the oven.

    2

    Heat the butter in a saucepan over medium heat. Add the onion and garlic and sauté until soft and translucent, about 5 – 6 minutes.

    3

    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.

    4

    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.

     

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