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Broccoli soup with cheese toasties

Broccoli soup with cheese toasties
Use up any left over cheese – blue, cheddar, red leicester....in these melty baked sandwiches with soup.
1 large potato diced
1.2 litre chicken or vegetable stock
1.3 400g broccoli, chopped into florets
for the toasties
7 slices of bread
175g cheese, grated any cheese
1 egg beaten
3 spring onions, chopped
few drops of worcestershire sauce
1. Heat the oven to 200c/ gas 6. Put the potato and stock into a saucepan and bring to the boil, turn down and simmer for ten minutes until the potato is tender, then add the broccoli and seasoning and cook for another 4-5 minutes. Blend the soup until smooth, then return to the pan and keep warm while preparing the toasties.
2. Wizz one slice of bread to make crumbs, then stir in the cheese, egg and onions. Spread over three slices of bread, add a dash of worcestershire sauce, and sandwich each one together with the remaining slices. Brush with oil and bake for 10 minutes, turning halfway through, until the outside is crispy golden and the middle melted. ut into triangles and serve with the soup

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