Calabrese and Goat's Cheese Soup
50g/2oz/4 tbsp butter
2 onions, chopped
2 celery sticks, chopped
1 litre/1¾ pints/4 cups vegetable stock
700g/1½lb calabrese, broken into florets, stalks chopped
1 tbsp olive oil
175g/6oz chevre goat’s cheese
salt and ground black pepper
croûtons to serve
1 Melt the butter over a low heat. Add the onions and celery, cover the pan and cook for 5 minutes until tender. Add half the stock and bring to the boil. Add the calabrese and bring back to
the boil again. Cover the pan, reduce the heat and simmer for 15 minutes or until the calabrese is tender.
2 Let the soup cool a little, then add the goat’s cheese and blitz in batches in a blender or food processor until smooth. Return to the pan and add the remaining stock. Reheat gently and season
to taste with salt and pepper.
3 Ladle the soup into bowls, scatter with croûtons and serve immediately.