Silky Broccoli Soup With Pimento Cheese Tartines Food

BROCCOLI SOUP

Steps:

• Heat olive oil in a large saucepan, and saute onion and garlic until tender. Mix in broccoli, potato, and chicken broth. Bring to a boil, reduce heat, and simmer 15 minutes, until vegetables are tender.
• With a hand mixer or in a blender, puree the mixture until smooth. Return to the saucepan, and reheat. Season with nutmeg, salt, and pepper.

CREAM OF PIMENTO SOUP

Steps:

• Place pimento in container of an electric blender and process until smooth, stopping once to scrape down sides. Set pimento aside.
• Melt butter in heavy saucepan over low heat; add flour and stir until flour mixture is smooth. Cook 1 minute, stirring constantly.
• Add chicken broth and half-and-half gradually to flour mixture, and cook over medium heat, stirring constantly, until broth mixture is thickened and bubbly.
• Stir in pimento, onion, salt, and hot sauce; cook over low heat, stirring constantly, until thoroughly heated.
• Garnish with sour cream, if desired.

BROCCOLI SOUP WITH CHEESE TOASTIES

Steps:

• 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.
• 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.

SILKY BROCCOLI SOUP WITH PIMENTO CHEESE TARTINES

Steps:

• Preheat the oven to 425 degrees F.
• Heat 1/4 cup of the olive oil in a large pot over medium heat. Add the onions and garlic and season with salt and pepper. Cook, stirring occasionally, until softened and just starting to brown, about 6 minutes. Stir in 2 cups water and the stock and cook over high heat until the mixture is boiling.
• Meanwhile, cut the broccoli crowns into small florets, then peel and slice the stems. Add the stems and two-thirds of the florets to the boiling water. Cover and simmer over medium heat, stirring occasionally, until the broccoli is very soft, 10 to 12 minutes.
• While the broccoli cooks, spread the remaining broccoli florets on one half of a rimmed baking sheet. Drizzle the florets with 1 tablespoon of the oil and season with salt and pepper. Arrange the bread on the other side of the baking sheet and drizzle with olive oil. Bake, flipping the bread halfway through, until the broccoli florets and bread are lightly browned, about 10 minutes.
• Meanwhile, make the pimento cheese. Stir the cheese, roasted pepper, mayonnaise and hot sauce in a bowl. Season with salt and pepper.
• Stir the spinach into the soup until just wilted. Working in batches, puree the soup in a blender until very smooth (see Cook's Note). Stir in the vinegar and season with salt and pepper. Ladle the soup into bowls and top with the roasted broccoli. Spread the pimento cheese on the toasts. Garnish the soup and tartines with the snipped chives and pepper. Serve.