Without the usual onion and stock, this soup is more a purée than a soup, but it makes a lovely quick lunch alongside a cheese sandwich.
Prep time: 15 minutes | Cooking time: 10-15 minutes
SERVES
Four
INGREDIENTS
For the soup
- 2-3 heads of broccoli, cut into florets – cut the florets near where they meet the stem
- 100g crème fraîche
For the toasted cheese sandwich
- 4 large slices of sourdough bread
- Butter, for spreading
- 150g grated cheddar cheese
METHOD
- Bring a saucepan of salted water to the boil as if you were making pasta.
- Add the broccoli florets to the water and boil for four to five minutes, or until the broccoli is soft enough to blend, but is still bright green.
- Using a slotted spoon, transfer the broccoli to the blender, giving the broccoli a gentle shake to remove any excess water. Blend the broccoli, adding a spoon of water at a time, until you have a texture that you like. This is to make sure that the texture is perfect and does not become too thin.
- When you are happy with the texture of the broccoli soup, add the crème fraîche and blitz again for a minute. The soup should be a bright, frothy green. Check the seasoning and add salt or pepper to your taste.
- Now make the sandwiches. Spread each slice of sourdough generously with butter – this is important – and top two of the slices with the cheese on the buttered side.
- Put the other slice on top of the cheese, with the buttered side down. You should have two large cheese sandwiches.
- Take a large non-stick frying pan and put the sandwiches in before cooking over a medium heat. At this stage I add a light weight, in the form of a light pan, to make sure the sandwiches keep contact with the frying pan. Turn the heat down to low after two minutes.
- As the heat reaches the grated cheese, it will start to melt and the butter will melt through the bread, giving the sandwich a golden crust on the outside. This will take about five to six minutes.
- Turn the sandwiches over and cook, again, with a light weight, until the cheese is oozing out and the bread is golden and crisp. You can turn the heat off after one minute leaving the sandwiches to cook for a few more minutes in the residual heat of the pan.
- The sandwiches should be golden brown on the outside with cheese oozing out from the middle. Cut the sandwiches in half.
- Gently reheat the broccoli soup and divide between four bowls, serving them with half a cheese sandwich per person.
October 17, 2020 at 01:00PM
https://ift.tt/2T4aPDk
Broccoli soup with toasted cheese sandwich recipe - Telegraph.co.uk
https://ift.tt/3fKwWI9
broccoli
No comments:
Post a Comment