Instructions: Strip the tough stalks and tough outer leaves from the broccoli so that you are left with the spears and tender leaves.

Blanch in boiling salted water.

When the water comes back to the boil remove the broccoli and drain.

To make the crostini toast the ciabatta slices on both sides and rub with the garlic.

Bring the stock to the boil season generously and add the blanched broccoli spears.

Cook for 2 minutes only.

In each soup bowl place a ladle of stock and broccoli spears.

Sprinkle with Parmesan.

Place the crostini on top and cover with a second ladle of stock and broccoli.

Serve with more grated parmesan on top.

This soup is perfect for purple sprouting broccoli or cavolo nero. It is very simple to make but it is essential to use your own stock

Serves 10

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