Broccoli Soup with Garlic Toast


1 and 1/2 lbs broccoli florets
8 cups of chicken or vegetable stock
2 tbs fresh lemon juice
kosher salt and fresh cracked black pepper
freshly grated Parmesan cheese to serve
1/4 cup heavy cream
6 slices French bread
2 garlic cloves halved
  • Peel the broccoli stems, then chop the broccoli into small pieces.
  • Bring the stock to the boil in a large pan over a medium heat.
  • Add the chopped broccoli, lower the heat and simmer for 30 minutes or until soft.
  • Remove the pan from the heat and leave the soup to cool slightly, then transfer it in batches to a food processor or blender.
  • Process until smooth. Add the cream and puree again.
  • Return the pureed soup to the pan then season to taste with salt, pepper and lemon juice. Allow to cool slightly.
  • Just before serving the soup, gently reheat the soup to just below boiling.
  • To make the toast, toast the bread then rub the with the cut side of the garlic.
  • Serve the soup with the toasts and grated┬áParmesan.




30 min


30 min


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