Prep 10 mins
Cook 20 mins
- 800 g broccoli florets
- 200 g milk
- 100 g leeks
- 100 g robiola cheese or 100 g other soft cheese
- 4 slices of loaf bread
- toasted almond, sliced
- vegetable stock
- Slice the bread in triangles and then toast.
- Cook the broccoli and leeks in 1/2liter stock and put into a food processor to make puree, adding robiola, milk, salt and pepper.
- Reheat the soup, adjust the seasoning and serve with the toasted bread and toasted almonds.