Creamy Dolcelatte & Tenderstem® broccoli Soup with Tomato & Herb Croutons
Method
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Pre-heat the oven to 220°fan C/200°C/gas mark 7.
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To make the croutons, remove the crusts from the bread, and cut each piece into approximately 1cm cubes. Toss with the sun-dried tomato oil, herbs and salt.
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Tip onto 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.
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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.
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Cut the Tenderstem® 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 Tenderstem® broccoli is tender. Roughly chop the Dolcelatte, and stir into the pan, until it has melted.
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Remove the bay leaf, and also remove a few of the Tenderstem® 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).
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Serve the soup hot, garnished with the Tenderstem® broccoli florets, and with the crunchy tomato and herb croutons.
Tip
Rather than throwing away the crusts, pop them in a food processer and whizz to make breadcrumbs, then freeze until you need them.
More ways to cook Tenderstem®
Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
