This is superb and so tasty – Its easy to make for family lunch, posh enough to serve to guests. Only caution- do not to overdo the mustard as it can overpower the flavour, stick to a level tablespoonful.
A creamy soup wit the concentrated flavours of roasted broccoli and mature cheddar.
• 300g Broccoli Florrets
• 100g Mature Cheddar, grated
• 190g Onion, chopped
• 2 Garlic Cloves, chopped
• 1 tsp Herbs, chopped
• 700mls Chicken Stock
• 240mls Milk, Semi-skimmed
• 1 tbsp Wholegrain Mustard
• 20g Olive Oil
• 70g Bacon, crisped to garnish
Place the Broccoli Floretts on backing tray, spray with olive oil and season. I used 10g of olive oil from my spray. Roast in the oven at 200 deg C for 20-30 mins, until they start to brown.
Crisp the bacon in the microwave for about 2 mins, until brittle. Use the fat from the bacon to fry the onions in.
Chop the onion and fry, in a pan with a lid, using the bacon fat and sprays of olive oil (10g again) for 5mins or so, until softened.
Chop the garlic and herbs and add to the pan and fry off for 1 min.
Add the chicken stock and roasted broccoli to the pan, boil, then cover and simmer for 20 mins.
Add the milk, grated cheese and mustard. Stir until cheese melts. Whizz with a hand blender and serve garnished with broken pieces of bacon.