The soup : Broccoli soup with herbed croutons and sesame seeds

Serves 3-4

For the croutons

• 50g rapeseed oil
• 1 leek
• 2 stalks celery
• 2 medium onions
• 2 medium maris piper potatoes
• 4 cloves garlic
• 0 sprigs thyme
• 2 litres chicken stock
• 500g roasted broccoli
• 0.5 lemon
• 0 black pepper

• 300g stale bread
• 2 tbsp rapeseed oil
• 5 sprigs thyme
• 5 sprigs rosemary
• 1 tsp smoked paprika
• 1 tsp sesame seeds
• 0 black pepper

Step 1
First, make the croutons.

Step 2
Preheat the oven to 180C/350F/gas mark 4.

Step 3
Rip up or cut the stale bread into bite-sized pieces.

Step 4
Place all the crouton ingredients into a mixing bowl and mix thoroughly, until all the croutons have been well coated.

Step 5
Transfer them to a baking tray and roast for 15-20 minutes, or until golden and crisp.

Step 6
To make the soup, pour the oil in a heavy-based saucepan and add the leek, celery and onion, stir and cook until it is starting to colour.

Step 7
Add the potatoes, garlic and thyme, then cook for a further 2 minutes.

Step 8
Add the chicken stock, bring to a simmer and cook for 15-20 minutes, or until the potato is tender.

Step 9
Add the roast broccoli and, using a hand blender, blitz to a smooth and creamy consistency.

Step 10
Add the lemon juice, season to taste and serve with a good handful of croutons, a sprinkle of sesame seeds and a drizzle of sesame oil.