Christmas pud ice cream
Stir the remnants of your Christmas pudding into a tub of vanilla ice cream for a super simple dessert
Easy broccoli soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 large potatodiced
- 1.2l chicken or vegetable stock
- 400g broccolichopped into florets
For the toasties
- 7 slices bread
- 175g cheesegrated – cheddar, red leicester or any blue cheese
- 1 eggbeaten
- 3 spring onionschopped
- few drops Worcestershire sauce
Nutrition: per serving
- kcal464
- fat19g
- saturates10g
- carbs42g
- sugars3g
- fibre4g
- protein32g
- salt2.28g
Method
step 1
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.
step 2
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.
