Creamy Dolcelatte & Tenderstem® broccoli Soup with Tomato & Herb Croutons
Method
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Pre-heat the oven to 220C/200C fan ovens/Gas mark 7.
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To make the croutons, remove the crusts from the bread, and cut each piece into approximately 1 cm cubes. Toss with the sun-dried tomato oil, herbs and salt.
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Tip onto a baking tray and bake in the pre-heated oven for about 10 minutes until golden and crunchy, turning once or twice throughout the cooking time. Remove from the oven and leave to cool.
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To make the soup, heat the oil in a large saucepan and then gently sauté the onion for 5 minutes until softened but not coloured. Add the garlic, potato and bay leaf. Cover with a lid and cook for 5 minutes, stirring a couple of times until the potato is starting to become tender.
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Cut the Tenderstem® broccoli into 2-3cm pieces and add to the pan along with the stock. Bring to a simmer and cook for 5 minutes, or until the Tenderstem® broccoli is tender. Roughly chop the Dolcelatte, and stir into the pan, until it has melted.
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Remove the bay leaf, and also remove a few of the Tenderstem® broccoli florets to garnish the finished soup, keeping them to one side. Using a hand blender or liquidiser, blitz the soup until it is as smooth as you wish. Season with pepper and a little salt (the cheese is quite salty so don’t go overboard on the salt).
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Serve the soup hot, garnished with the Tenderstem® broccoli florets, and with the crunchy tomato and herb croutons.
Tip
Rather than throwing away the crusts, pop them in a food processer and whizz to make breadcrumbs, then freeze until you need them.
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