Broccoli Cream Soup with Crispy Cheese Toast

Ingredients

• 500 g broccoli florets
• 200 g waxy potatoes
• 1 onion
• 20 g butter
• 1 l vegetable broth
• pepper (ground)
• Salt
• 4 slices ciabatta
• 2 Garlic cloves
• 4 slices cheddar cheese
• 1 tbsp thyme

Instructions

1. 1.

   Preheat the oven grill. Clean, wash and drain the broccoli. Peel, wash and dice the potatoes into small cubes. Peel and finely dice the onion.

2. 2.

   In a pot melt the butter, sauté the onion 1-2 minutes until translucent, then add the potatoes and broccoli. Briefly cook together and pour in the broth. Simmer for 20‑25 minutes over medium heat; remove 2 tbsp of broccoli and set aside.

3. 3.

   Puree the remaining soup with an immersion blender, season with pepper and salt, taste, then return the reserved broccoli to the pot.

4. 4.

   Rub each slice of bread with a peeled garlic clove, top with a slice of cheese, sprinkle thyme, and broil under the hot oven grill until golden. Ladle the soup into warmed bowls, garnish with a cheese crostini, and serve.