Broccoli Soup with Parmesan Toasts The soup can be frozen and the Parmesan toasts prepared in advance, then grilled at the last moment. Ideal if you need a meal in an instant.

Ingredients 

FOR THE SOUP:

2 tbsp butter

2 potatoes, peeled and finely chopped

1 large onion, peeled and chopped

Salt and freshly ground black pepper

1 head of broccoli, with stalk

31/2–41/4 c hot vegetable (or chicken) stock

3/4 c heavy cream

FOR THE PARMESAN TOASTS:

8 slices good-quality white bread

3 oz Parmesan cheese, finely grated

Method 

Melt the butter in a medium to large saucepan, and add the potatoes and onion, salt and pepper. 

Cover with a piece of wax paper and sweat over a gentle heat for 10 minutes.

Meanwhile, cut the broccoli florets from the stalk. Using a small knife, remove the outer layer of skin from the stalk and discard, then chop the stalk into

1/2-inch pieces. 

Add to the onion and potato, cover and sweat for a further 5 minutes. 

Add the hot stock to the potatoes, onion and broccoli stalk, bring up to the boil, then add the chopped florets. 

Boil without the lid over a high heat for 4–5 minutes until soft, then add the cream. 

Remove from the heat, puree in a blender and season to taste.

To make the Parmesan toasts, toast the bread on both sides, sprinkle with grated Parmesan and pop under a hot grill or into a hot oven for 2 minutes or until the cheese melts. 

Cut the toast into fingers and serve on the side with the soup.