Broccoli Chowder with Garlic & Cheddar Toasts

Serves: to serve 4

Prep Time: 15 Minutes

Cook Time: 25 Minutes

Ready In: 40 mins

FOR THE CHOWDER:

1 oz - unsalted butter

4 rashers (slices) - unsmoked streaky bacon (side bacon)

½ - onion

2 cloves - garlic

1 stick - celery

2 tablespoons - plain flour (all-purpose flour)

1 pint - chicken stock

1 pint - milk

4 medium - potatoes

½ head - broccoli

- salt and pepper

FOR THE TOASTS:

1 clove - garlic

1 small - baguette

4 oz - Cheddar cheese

Cut the broccoli into small florets then peel and thinly slice the stem. Peel the potatoes, cut into bite-size cubes and rinse under cold water. Peel and chop the ½ onion and finely chop the celery. Peel and crush (mince) the garlic.
Cut the bacon into bite-size pieces then melt the butter in a large pan over a medium heat and fry the bacon for about 2 minutes until it renders slightly. Add the chopped onion, crushed garlic and chopped celery, stir and cook for 5 minutes, until soft. Sprinkle the flour over the mixture and stir to coat all of the vegetables. Gradually add the stock and the milk, whisking until smooth.
Add the potatoes and increase the heat, bringing the mixture to a simmer for 5 minutes, until the potatoes are slightly softened. Add the broccoli and cook for a further 5-8 minutes, uncovered, until all the vegetables are tender. Season well with salt and freshly-ground black pepper.
Meanwhile, preheat the grill (broiler) to high. Cut the baguette into 8 slices. Crush (mince) the garlic and rub into one side of the baguette slices. Cut the cheese into thin slices and top each piece of baguette with a slice of cheese. Grill (braise) until the cheese has melted and is golden, Serve with the soup.