Creamy Dolcelatte & Tenderstem® Soup with Tomato & Herb Croutons

Creamy Dolcelatte & Tenderstem® Soup with Tomato & Herb Croutons

Perfect to kick off your dinner party, great in a mug for a light lunch at the weekend, and it even travels well for a working lunch - this soup does it all.

Preparation time

20 minutes

Cooking time

20 minutes

Serves

6

Dietary requirements

  • Nut free
  • Vegetarian

Nutritional information per serving

  • kcal 325
  • Fat 21g
  • Saturates 7.4g
  • Carbs 23.6g
  • Sugars 4.2g
  • Fibre 4.4g
  • Protein 10.5g
  • Salt 2g
Try with Frozen Tenderstem®

Method

  1. Pre-heat the oven to 220C/200C fan ovens/Gas mark 7.

  2. To make the croutons, remove the crusts from the bread, and cut each piece into approximately 1 cm cubes. Toss with the sun-dried tomato oil, herbs and salt.

  3. Tip onto a baking tray and bake in the pre-heated oven for about 10 minutes until golden and crunchy, turning once or twice throughout the cooking time. Remove from the oven and leave to cool.

  4. To make the soup, heat the oil in a large saucepan and then gently sauté the onion for 5 minutes until softened but not coloured. Add the garlic, potato and bay leaf. Cover with a lid and cook for 5 minutes, stirring a couple of times until the potato is starting to become tender.

  5. Cut the Tenderstem® into 2-3cm pieces and add to the pan along with the stock. Bring to a simmer and cook for 5 minutes, or until the Tenderstem® is tender. Roughly chop the Dolcelatte, and stir into the pan, until it has melted.

  6. Remove the bay leaf, and also remove a few of the Tenderstem® florets to garnish the finished soup, keeping them to one side. Using a hand blender or liquidiser, blitz the soup until it is as smooth as you wish. Season with pepper and a little salt (the cheese is quite salty so don’t go overboard on the salt).

  7. Serve the soup hot, garnished with the Tenderstem® florets, and with the crunchy tomato and herb croutons.

    Tip

    Rather than throwing away the crusts, pop them in a food processer and whizz to make breadcrumbs, then freeze until you need them.

Nutrition information for Tenderstem® is based on lab analysis of the raw product commissioned by Tenderstem®. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.

Nutrition analysis of recipes featured on the Tenderstem® website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.