Beer, broccoli and Gruyère soup in bread bowls with chorizo oil and croutes with roasted garlic – Fo

Ingredients

• BREAD BOWLS
• 1 large round sourdough bread or 4 small ones
• olive oil, to brush
• CROUTES
• 2 garlic heads, peeled and halved
• 60ml (¼ cup) olive oil
• 1 flat ciabatta roll
• coarse sea salt, to sprinkle
• SOUP
• 500g (2 cups) broccoli florets
• 45ml (3 tbsp) butter
• 3 garlic cloves, peeled and finely chopped
• 2 onions, peeled and chopped
• 5ml (1 tsp) salt
• 3ml (¾ tsp) pepper
• freshly ground black pepper, to taste
• 50g cake flour
• 340ml (1 bottle) pale ale (we used Devil’s Peak The King’s Blockhouse IPA)
• 500ml (2 cups) milk
• 30ml (2 tbsp) soya sauce
• 125g Gruyère, grated
• CHORIZO
• 100g chorizo, sliced on the diagonal
• 75ml (5 tbsp) olive oil
• 5ml (1 tsp) smoked paprika
• salt and freshly ground black pepper, to taste