You might be looking at this and asking yourself, "Where's the crumble?" Well, in the end, the soup was just a little too thin to support the weight of the crumble. Next, time I'll probably puree half of the broccoli and leave the other half on small chunks. No matter what, the soup was delicious and ridiculously simple to make.
50 g unsalted butter, diced
4 bay leaf
1 head broccoli, large, chopped into small pieces
1 liter chicken stock, hot, or vegetable stock
500 milliliters milk
sea salt and pepper
125 g brown bread, sliced, toasted, crusts removed
125 g blue Stilton cheese
Melt the butter with the bay leaves in a large pan over low heat. Allow to infuse for a couple of minutes, then add the broccoli and seasoning followed by the hot stock. Bring to the boil and boil for one minute. Discard the bay leaves and blitz in the blender. Pour into a clean pan and mix in the milk. Taste for seasoning. Set aside.
Get the grill hot.
To make the crumble, pulse the toasted bread in a food processor to make large chunky crumbs. Crumble the cheese into a bowl and mix in the breadcrumbs. Bring the soup to a boil, then ladle into flameproof bowls set on a baking tray. Dot the crumble on top. Grill until golden. Serve hot.
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