Broccoli soup with crispy croutons & goat's cheese

• thick, crustless slices of bread2

  cubed

• olive oil↗ tbsp
• broccoli↗900g g
• butter↗50g g
• large onion↗1

  finely chopped

• generous grating fresh nutmeg

  or ¼ tsp dried

• vegetable or chicken stock1l l
• full cream milk↗600ml ml
• medium-soft goat's cheese↗100g g

  chopped (rind and all)

Step-by-step instructions

1. 1

   Preheat the oven to 200C/gas 6/fan 190C. Put the bread in a bowl and add the oil and a little salt. Mix well to coat the bread, then tip onto a baking tray. Bake for 10-12 minutes until crunchy and golden.

2. 2

   Meanwhile, chop the broccoli stalks and florets, but keep them separate. Melt the butter in a pan, then add the onion, broccoli stalks and nutmeg and fry for 5 minutes until soft. Add the broccoli florets and stock, then the milk. Cover and simmer gently for 8 minutes until the broccoli is tender.

3. 3

   Take out about four ladles of broccoli, then blend the rest in a food processor or with a hand blender, until smooth. Return the reserved broccoli to the soup and check for seasoning. (The soup will keep in the fridge for 2 days or you can cool and freeze it and keep the croutons in a plastic food bag.)

4. 4

   To serve, reheat if necessary and scatter with the croutons and goat’s cheese.