To make broccoli soup tasty and flavourful (broccoli tastes quite specific), you need to add the ‘secret’ ingredients to it. In this case, we added potatoes cooked in chicken broth, cream cheese and some garlic and onions. Cheesy toast goes very well with this soup.
Broccoli soup with cheese toast
1 large potato
1 l chicken stock
1 garlic clove
1 tbsp cream cheese with herbs
For the toast:
180g grated cheese
5 slices of bread for toasting
3 to 4 green onion flakes
extra virgin olive oil
Step by step recipe
Peel and randomly chop the potatoes. Divide the broccoli into florets.
Finely chop the onion and garlic and sauté in olive oil until golden.
Bring the stock to the boil and simmer the potatoes for 15 minutes. Add the broccoli and simmer for 4-5 minutes. Add the onion and garlic and chop the cheese with a blender. Season with salt and pepper.
Cut the crusts off one slice of bread, crumble the crumbs and mix with the beaten egg, cheese and chopped spring onions. Spread the mixture over 2 slices of bread, drizzle with the Worcester sauce and cover with the bread. Brush the sandwiches with olive oil and bake in a preheated 180°C oven for 10 minutes, turning them once. Then cut into triangles. Serve the soup with the croutons.