Broccoli Soup with Cheesy Croutons Recipe

Ingredients

• 1 large head broccoli, about 1 lb 2 oz (500 g)
• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, crushed or finely chopped
• 4 cups vegetable or chicken stock
• 5 tbsp reduced-fat sour cream or crème fraîche

• 3 thick slices slightly stale whole wheat bread, crusts removed
• 2 tbsp olive oil, plus extra for greasing
• 1¾ oz (50 g) Parmesan cheese, grated

1. To make the croutons, preheat the oven to 425˚F (220˚C). Cut the bread into small cubes and place in a bowl, drizzle over the oil and Parmesan, and mix well. Transfer the croutons to a greased ovenproof dish and cook for 7–10 minutes, or until golden and crispy. Remove and cool.
2. Divide the broccoli into florets, then slice and coarsely chop the stalks.
3. Heat the oil in a large pan, add the onion and sauté for 1–2 minutes. Then add the broccoli and garlic, and cook for another 1–2 minutes.
4. Add the stock, bring to a boil, then reduce the heat, and simmer for 10 minutes, or until the broccoli is soft. Pulse the mixture in a food processor or process using a hand-held blender to form a purée.
5. Return the soup to the pan and gently reheat, then stir in the crème fraîche. Divide between four bowls, then scatter over the croutons, and serve.