Prep time:

Cooking time: 25 minutes

Total time:

Serves: 4

1tbsp Olive Oil

1 Onion

1 Garlic Clove

1 Head of Broccoli (approx. 300g in weight)

1ltr Chicken or Vegetable Stock

Salt and Pepper

4 Plain All-Butter Croissants

200g Gorgonzola Dolce (or other soft blue cheese)

50g Pine Nuts

Hannah Mills creates a light bite from her new book

  1. Begin by preparing the soup. Heat the oil in a large saucepan and fry the onion until soft and translucent. Add the garlic and fry until lightly golden brown. Cut the broccoli into small florets and discard the large stem. Add the florets to the pan with the stock and simmer for about 10-15 minutes until the broccoli is just soft but is still a vibrant green colour. If you overcook it, it will start to lose its colour. Blitz the soup to a smooth consistency in a blender or food processor. Return to the pan and season with salt and pepper to taste.
  2. Preheat the oven to 180°C Gas 4.
  3. Cut each of the croissants in half horizontally and place a slice or two of the cheese into each. Toast the pine nuts in a dry frying pan over a gentle heat until they are lightly golden brown and then sprinkle on top of the cheese. Replace the top of each croissant and wrap in a foil parcel. Bake in the oven for about 5 minutes until the cheese starts to melt.
  4. To serve, pour the soup into warm bowls, swirl with a little cream if liked and add freshly ground pepper to garnish. Serve with the warm croissants on the side.

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