Lancewood
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Broccoli Soup with Cheddar Croutons
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Lancewood Broccoli Soup with Cheddar Croutons

Ingredients

Soup:

60 ml butter
1 onion , chopped
1 garlic clove , crushed
500 g broccoli , cut off the tops so you have small florets. Roughly chop the rest including the stalks.
2 potato(es) , cut into small cubes
250 ml chicken stock
500 ml water
250 ml LANCEWOOD Sauce Delight™ Cheese Sauce
250 ml milk
10 ml Hot English mustard
250 ml LANCEWOOD® Cheddar  (optional - add for extra cheesiness) 
salt & freshly ground black pepper  to taste

Croutons:

1 small ciabatta , sliced
30 ml oil
250 ml LANCEWOOD® Cheddar , grated

To serve:

spring onion(s) , chopped
LANCEWOOD® Cheddar , grated

Method

Soup:
Heat the butter and fry the onion and garlic over medium heat until soft.

Add the broccoli, potatoes, stock and water.

Cook over medium heat until soft. Leave to cool slightly.

Use a stick blender and blend until almost smooth. Return to the heat.

Add the small broccoli florets and simmer for 10 minutes over medium heat until soft.

Add the cheese sauce, milk, mustard and cheese and heat through.

Season to taste.

Croutons:
Brush the bread with oil on one side and grill brushed side up until golden.

Turn over and top with cheese.

Grill until golden.

Serve with the soup topped with chopped spring onions.

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