Ali Currey-Voumard’s broccoli soup and cheesy toast – Gourmet Traveller

Name: Ali Currey-Voumard’s broccoli soup and cheesy toast – Gourmet Traveller
Total time: 60 min
Ingredients: 2 tbsp neutral oil, such as grapeseed or rice-bran oil; 2 leeks, white and light green parts only, coarsely chopped; 2 celery stalks, coarsely chopped; 2 garlic cloves, finely chopped; 500 gm (about 2) sebago potatoes, coarsely chopped; 700 gm (about 2 small heads) broccoli, thinly sliced (cores and thick stalks kept separately); 1 litre (4 cups) chicken or vegetable stock; Sour cream, extra-virgin olive oil and finely chopped chives, to serve; Cheesy toasts; 100 gm (1 cup) coarsely grated cheddar or Gruyère; 1 tbsp tomato sauce; 1 tbsp Worcestershire sauce; 1 egg, beaten; 4 thick slices soft white or wholemeal sandwich bread

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Up the ante on a simple vegetarian soup with a riff on Welsh rarebit served on the side.

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Ingredients

2 tbsp neutral oil, such as grapeseed or rice-bran oil
2 leeks, white and light green parts only, coarsely chopped
2 celery stalks, coarsely chopped
2 garlic cloves, finely chopped
500 gm (about 2) sebago potatoes, coarsely chopped
700 gm (about 2 small heads) broccoli, thinly sliced (cores and thick stalks kept separately)
1 litre (4 cups) chicken or vegetable stock
Sour cream, extra-virgin olive oil and finely chopped chives, to serve
Cheesy toasts
100 gm (1 cup) coarsely grated cheddar or Gruyère
1 tbsp tomato sauce
1 tbsp Worcestershire sauce
1 egg, beaten
4 thick slices soft white or wholemeal sandwich bread