Broccoli Soup with Cheddar and Black Garlic Toasties

Broccoli Soup with Cheddar and Black Garlic Toastie © Kevin Ashton 2021
Broccoli Soup with Cheddar and Black Garlic Toastie © Kevin Ashton 2021

It has been a while since I’ve used black garlic in a recipe and also quite sometime since I have published a soup recipe. But the motivation to write this is simple; I have a lot of broccoli in my fridge to use up after an online cookery lesson yesterday.

I chose to make a toastie you can dip into the soup rather than put the cheese into the soup and “muddy” the flavour of the broccoli.  The soup also has a small amount of Cavolo Nero Kale which helps to give the soup a wonderful intense green colour.

Ingredients (four portions)

200 grams broccoli cut into small pieces

50 grams Cavolo Nero Kale cut into small pieces

 1 litre chicken or vegetable stock

100 grams finely diced onions

250 grams peeled and diced potatoes

2 Tbsp Extra virgin olive oil

Pumpkin seeds (optional)

Crème Fraîche (optional)

  1. Sweat the onions in the olive oil until tender without colour.
  2. Add the potatoes and the stock and simmer gently until the potatoes are soft.
  3. Add the broccoli and Cavolo Nero kale and continue to cook on a low heat until the broccoli is just cooked.
  4. Puree the soup in a food processor and sieve through a fine strainer if you wish to make it silky smooth. If you do this, make sure you press all the soup through well so as not to lose any volume.
  5. Season with sea salt and pepper, and keep warm.

Sourdough Cheddar and Black Garlic Toasties

4 slices of thin white Sourdough Bread

4 large cloves Black Garlic finely chopped

100 grams Quality mature cheddar cheese 

75g Full Fat Soft Cheese

25 grams unsalted butter

  1. Lightly toast 4 slices of sourdough bread.
  2. Mix the 1/2 of the black garlic with the cream cheese and spread onto the toast.
  3. Top 2 slices with the grated cheddar cheese and top this with the other slices of toast to create two toasties.
  4. On a medium heat melt the butter in a large nonstick frying and gentle cook the toasties, turning from time to time until they are golden brown.

To Serve

Cut the two toasties in half and serve 1 half  with each portion of soup.  Top the hot soup with a drizzle of Crème Fraîche (optional) and the green pumpkin seeds.

Black Garlic

For UK readers, the black garlic I used you can buy on Amazon here 

For American readers you can buy it here or here

Broccoli Soup with Cheddar and Black Garlic Toastie © Kevin Ashton 2021

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23 thoughts on “Broccoli Soup with Cheddar and Black Garlic Toasties”

    1. Thanks Charlie for your kind comments.

      The new varieties of kale such as Cavolo Nero are not as bitter as older more traditional types of kale, and they take less time to cook. Not to mention kale is absolutely packed with vitamins including, Vitamin A, Vitamin K, Vitamin C, Vitamin B6, plus Manganese, Calcium, Copper, Potassium and Magnesium, which is why it has started to appear in more recipes.

      Happy Halloween 🙂

      Best Wishes

      Kevin

      Liked by 1 person

      Reply

  4. This looks fantastic Chef! Perfect for the time of year. I was wandering if you had any other recommendations for what you could serve with the soup, instead of the cheese toastie, as good as it looks?

    Liked by 1 person

    Reply

    1. That’s an interesting fact I did not know, thank you. I love that I can continue to learn about food, whether I’m in a kitchen or blogging. It’s what makes me so passionate about food.
      The sharing and learning with others.

      Thanks Noelle
      Best Wishes
      Kevin

      Liked by 2 people

      Reply

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