Ingredients
Method
- 2 onions, chopped
- 3 garlic cloves, chopped
- 3 thyme sprigs
- 2 T olive oil
- 450 g broccoli
- 2 cups chicken stock
- 100 g baby spinach leaves
- 1 baguette
- Dijon mustard, for serving
- Cheddar, grated, for serving
- pea shoots for garnishing
Method
Ingredients
Soften 2 chopped onions, 3 cloves chopped garlic and 3 sprigs thyme in 2 T olive oil.
Add 450 g broccoli and 2 cups chicken stock, season and cook until tender. Blend with 100 g baby spinach leaves.
Spread 1 sliced baguette with Dijon mustard and top with grated Cheddar.
Grill and serve with the soup, garnished with pea shoots.
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