Leftovers recipe for 4 people, takes only 30 mins; recipe has potato, vegetable stock, broccoli, bread, cheese, egg, spring onion and worcestershire sauce.
Broccoli soup with cheese toasties
Course: Leftovers
Servings
4
servings
Prep time
15 mins
Ingredients
- Vegetable Stock: 1.2l chicken or vegetable stock
- Spring Onion: 3 spring onions, chopped
- Egg: 1 egg, beaten
- Bread: 7 slices bread
- Cheese: 175g cheese, grated - cheddar, red leicester or any blue cheese
- Broccoli: 400g broccoli, chopped into florets
- Potato: 1 large potato, diced
- Worcestershire Sauce: few drops Worcestershire sauce
Directions
- Heat oven to 200C/180C fan/gas 6. Put the potato and stock in a saucepan and bring to the boil, turn down to simmer for 10 mins until the potato is tender, then add the broccoli and some seasoning and cook for another 4-5 mins. Blend the soup until smooth, then return to the pan and keep warm while you make the toasties.
- Whizz 1 slice of bread to make crumbs, then stir in the cheese, egg and onions. Spread over 3 slices of bread, add a dash of Worcestershire sauce, and sandwich each one together with the remaining slices. Brush with oil and bake for 10 mins, turning halfway through, until the outside is crisp and golden and middle melted. Cut into triangles and serve with the soup.
