Quick broccoli & Cheddar soup

Name: Quick broccoli & Cheddar soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 tbsp butter, or vegetable oil; 1 bunch salad onions, thinly sliced; 2 large Essential Potatoes peeled and diced; 500 ml vegetable stock made with 1½ stock cubes; 500 g frozen Essential Broccoli Florets; 450 ml Essential British Free Range Semi-Skimmed Milk; 100 g Essential Extra Mature Cheddar, grated; 4 tbsp Essential Single Cream (optional); 1 Essential Baguette, to serve

Frozen broccoli makes prepping this classic creation a doddle.

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Serves4
CourseStarter
Prepare10 mins
Cook15 mins
Total time25 mins

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Ingredients

1 tbsp butter, or vegetable oil
1 bunch salad onions, thinly sliced
2 large Essential Potatoes peeled and diced
500ml vegetable stock made with 1½ stock cubes
500g frozen Essential Broccoli Florets
450ml Essential British Free Range Semi-Skimmed Milk
100g Essential Extra Mature Cheddar, grated
4 tbsp Essential Single Cream (optional)
1 Essential Baguette, to serve

Method

Heat the butter or oil in a large saucepan, add the salad onions with a pinch of salt and cook gently for 3 minutes until starting to soften. Add the potatoes and vegetable stock and season well. Bring to the boil then simmer gently, uncovered, for 5 minutes.
Add the broccoli florets and milk. Return to a simmer, then cook gently for 5-7 minutes, until the broccoli and potatoes are tender.
Blitz the soup in a blender or using a stick blender until smooth. Return to the pan, scatter in the cheese, then heat gently until melted. Check the seasoning.
Ladle into bowls. Add a swirl of cream, if using, and serve with the bread.