45 MINUTES | FEEDS 4

Broccoli & cheddar soup

A midweek wonder that freezes really well so I’d make a double batch and stash away for another day. Serve with crusty bread or toast for dunking.

METHOD

Add the butter to a large pan over a medium heat. Once it’s beginning to foam, add the onions, bay, a pinch of salt and pepper. Cook for 12-15 minutes until soft, stirring every so often and turning the heat down if the onions are starting to brown. Add the garlic, potato and broccoli stalks, fry for a couple of minutes, stirring fairly continuously.

Add the stock, bring to the boil then reduce to a simmer with a lid on for 20 minutes until the potato and broccoli stalks are completely tender. Then add the broccoli florets and cook for 3-5 minutes until just tender. Be careful not to overcook the florets, you want them to retain their bright green colour.

Remove the bay leaf, add the cheddar and blitz the soup until smooth. Taste for seasoning then ladle into deep bowls and serve with extra cheddar and black pepper on top.

INGREDIENTS

50g butter
2 onions, finely chopped
1 bay leaf
2 garlic cloves, finely chopped
1 large potato (about 300g), scrubbed and roughly chopped
2 heads of broccoli, stalks roughly chopped and florets roughly chopped (keep these separate as you’ll add then at different times)
1.4 litres vegetable or chicken stock
100g mature cheddar, grated, plus extra to serve