Broccoli Soup with Parmesan Toasts

SERVES 6–8 / VEGETARIAN
I adore this delicious and nutritious soup. It’s great either for family suppers or for a dinner party. The soup can be frozen and the Parmesan toasts prepared in advance, then grilled at the last moment. Ideal if you need a meal in an instant.
FOR THE SOUP:
2 tbsp butter
2 potatoes, peeled and finely chopped
1 large onion, peeled and chopped
Salt and freshly ground black pepper
1 head of broccoli, with stalk
31/2–41/4 c hot vegetable (or chicken) stock
3/4 c heavy cream
FOR THE PARMESAN TOASTS:
8 slices good-quality white bread
3 oz Parmesan cheese, finely grated

Melt the butter in a medium to large saucepan, and add the potatoes and onion, salt and pepper. Cover with a piece of wax paper and sweat over a gentle heat for 10 minutes.
Meanwhile, cut the broccoli florets from the stalk. Using a small knife, remove the outer layer of skin from the stalk and discard, then chop the stalk into 1/2-inch pieces. Add to the onion and potato, cover and sweat for a further 5 minutes.
Add the hot stock to the potatoes, onion and broccoli stalk, bring up to theboil, then add the chopped florets. Boil without the lid over a high heat for 4–5 minutes until soft, then add the cream. Remove from the heat, puree in a blender and season to taste.
To make the Parmesan toasts, toast the bread on both sides, sprinkle with grated Parmesan and pop under a hot grill or into a hot oven for 2 minutes or until the cheese melts. Cut the toast into fingers and serve on the side with the soup.