Creamy Dolcelatte & Broccoli Soup
Low Fat Soup Recipes – Creamy Dolcelatte & Broccoli Soup
Perfect for dinner parties or for lunch, try celeb chef Jo Pratt’s recipe for this creamy dolcelatte and broccoli soup with tomato and herb croutons.
Creamy Dolcelatte & Broccoli Soup
Serves: 4-6
Prep time: 20 minutes
Cooking time: 20 minutes
Ingredients:
For the croutons
4 pieces of thick sliced white bread
4tbsp sun-dried tomato oil (taken from a jar of sun-dried tomatoes)
2tsp mixed dried herbs
1tsp sea salt
For the soup
2tbsp olive oil
1 onion, peeled and chopped
2 cloves of garlic, peeled and crushed
1 medium potato, peeled and diced
1 bay leaf
2 x 200g pack broccoli
1 ltr vegetable stock
150g Dolcelatte (blue-veined Italian soft cheese)
Step By Step:
1. Pre-heat the oven to 220°C (fan 200°C, gas mark 7).
2. To make the croutons, remove the crusts from the bread, and cut each piece into approximately 1cm cubes. Toss with the olive oil, herbs and salt.
3. Tip onto a baking tray and bake in the pre-heated oven for about 10 minutes until golden and crunchy, turning once or twice throughout the cooking time. Remove from the oven and leave to cool.
4. To make the soup, heat the oil in a large saucepan and then gently sauté the onion for 5 minutes until softened but not coloured. Add the garlic, potato and bay leaf. Cover with a lid and cook for 5 minutes, stirring a couple of times until the potato is starting to become tender.
5. Cut the broccoli into 2-3cm pieces and add to the pan along with the stock. Bring to a simmer and cook for 5 minutes, or until the broccoli is tender. Roughly chop the Dolcelatte, and stir into the pan, until it has melted.
6. Remove the bay leaf, and also remove a few of the broccoli florets to garnish the finished soup, keeping them to one side. Using a hand blender or liquidiser, blitz the soup until it is as smooth as you wish. Season with pepper and a little salt (the cheese is quite salty so don’t go overboard on the salt).
7. Serve the soup hot, garnished with the broccoli florets, and with the crunchy tomato and herb croutons.