Dolcelatte and broccoli soup
Preparation time: 20 minutes
Cooking time: 20 minutes
For the croutons
4 pieces of thick sliced white bread
4 tbsp sun-dried tomato oil (taken from a jar of sun-dried tomatoes)
2 tsp mixed dried herbs
1 tsp sea salt
For the soup
2 tbsp olive oil
1 onion, peeled and chopped
2 cloves of garlic, peeled and crushed
1 medium potato, peeled and diced
1 bay leaf
2 x 200g/7oz pack tenderstem broccoli
1 ltr/1.75 pints of vegetable stock
150g/5oz Dolcelatte cheese
1. Pre-heat the oven to 220ºC/R7.
2. To make the croutons, remove the crusts from the bread. Cut each piece into approximately 1 cm cubes. Toss with the sun-dried tomato oil, herbs and salt.
3. Tip on to 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.
4. 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.
5. Cut the 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 broccoli is tender. Roughly chop the Dolcelatte, and stir into the pan, until it has melted.
6. Remove the bay leaf, and also remove a few of the 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).
7. Serve the soup hot, garnished with the broccoli florets, and with the crunchy tomato and herb croutons.
Recipe and image courtesy of Tenderstem broccoli.