Ingredients

• 2 tbsp olive oil
• ½ onion
• chopped
• ½ potato
• peeled and chopped
• 1 head broccoli
• chopped
• 400ml/14 fl oz vegetable stock
• 100ml/3½fl oz double cream
• salt and freshly ground black pepper
• ½ small loaf country white bread
• salt and freshly ground black pepper
• 2 tbsp olive oil
• 85g/3oz cheddar cheese
• chopped
• 3 tbsp chopped fresh thyme
• 2 tbsp honey
• 1 tbsp double cream
• to drizzle

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the soup
• heat the olive oil in a frying pan and gently fry the onion and potato for 3-4 minutes
• or until the onion is softened. Add the broccoli and stock. Bring to the boil
• then reduce the heat and simmer gently for 5-6 minutes
• or until the potato and broccoli are tender.
• Stir in the cream and season
• to taste
• with salt and freshly ground black pepper. Liquidise using a stick blender until smooth.
• For the bread
• hollow out the middle of the loaf and season well with salt and freshly ground black pepper. Drizzle over the oil
• sprinkle in the cheese and thyme and finally drizzle in the honey. Place into the oven to bake for 4-5 minutes
• or until the cheese is beginning to melt.
• Serve alongside a bowl of the soup
• garnished with a drizzle of cream.