Ingredients

• 3 heads of broccoli
• 4 celery sticks
• 1 large brown onion
• 3 garlic cloves
• Olive oil
• Sal and pepper

• optional

• 4 slices of baguette bread
• 1 handful of pinenuts
• 4 slices of goat cheese.

Steps

• Step 1

  Place a large pot of water on high heat to boil. Salt the water once it boils

• Step 2

  Cut the tops of your broccoli heads (fleurettes).  Discard the stalks.  Wash and roughly chop the celery sticks. Peel and roughly slice the onion.  Place a frying pan or a pot on low to medium heat.  Add 3 tbsp of olive oil, the onion, celery and peeled garlic cloves.  Sweat until soft, approx 10 minutes.  Stir a few times so they don’t brown.

• Step 3

  Once the water is boiling and salted, add your broccoli and cook for no more than 5 minutes.  Take a few ladles of the cooking water and add to the vegetables (onion, celery. garlic).  Leave them to simmer gently

• Step 4

  Drain the broccoli and add to a blender with a little of the cooking water.  Judge for yourself how much water to add, start with a few ladles, you can always add more later if too thick.  Blitz until super smooth at least 30 seconds or more depending on blender.  Pour the contents into a pot to reheat or a container to store.

• Step 5

  Repeat the same process with the vegetables.  Add to a blender and blitz until super smooth.  Pour contents into the broccoli soup. Season with pepper and check for salt, add more if needed.  Mix well.

• Step 6

  Toast the baguette slices on a griddle or in a toaster.  Top with olive oil.  Toast in a separate pan the pinenuts until light brown.  Using a ladle, pour some soup in the serving plate, add the toasted crouton, cut and add a slice of goat cheese and top with sprinkled pinenuts.  You can also drizzle a little more olive oil.

   

Little Tips

This is a fairly thick soup, don't make it too runny.

Reheating it will not alter the colour but boiling it too long will make it lose its green.