Broccoli soup with croûtons

Method

1. Heat the oil in a large saucepan over medium heat. Add the onions, cover and sweat for 5 minutes.

2. Add the leek and potatoes, and cook for another 5-7 minutes until beginning to soften.

3. Now add the cubed broccoli stalks. Leave to sweat for 2-3 minutes.

4. When all the vegetables are soft, pour in the stock. Season with salt and pepper to taste. Bring to the boil, then cover and simmer very gently for 1 hour.

5. Meanwhile, blanch the broccoli florets in a large saucepan of salted boiling water. Drain well and put all but a few of the florets in a food processor. Reserve the rest as a garnish. Whizz to a purée, adding a little stock if necessary. Remove any lumps by pushing the purée through a fine sieve set over a bowl.

6. Season to taste, then cover the surface of the purée with cling film to prevent a crust forming.

7. Using an electric hand whisk, liquidise the soup vegetables. If you prefer a thinner soup, pass it through a fine sieve.

8. Return the soup to the hob. As it comes to the boil, start adding the broccoli purée, stirring continuously to mix. Check the seasoning, then remove from the heat, cover and keep warm.

9. To make the croûtons, heat 6-8 tablespoons of olive oil in a frying pan over medium-high heat. Add the bread cubes, stirring so they are evenly coated with oil. Fry for 4-5 minutes, turning, until evenly golden. Drain on crumpled paper towels and keep warm.

10. Heat all but 1 tablespoon of the butter in a saucepan. Add the reserved broccoli florets, and season to taste. Cook for 2-3 minutes and when still tender-crisp and bright green, remove them from the pan, shaking off the excess butter.

11. Put the florets into serving bowls. Add the remaining butter, making sure it is soft. Pour in the soup and serve with the croûtons.