Recipe
1 onion, finely chopped 1 stick celery, finely chopped 1 clove garlic, minced 50g butter 1 medium potato, peeled and diced 1 litre chicken or vegetable stock 1 head broccoli
Heat the butter in a saucepan and add the onion, celery and garlic. Add a lid and cook on gentle heat for 15 minutes stirring occasionally. Add the stock and potato and simmer until the potato is soft. Separate the florets from the broccoli and finely shred. Finely dice the stalks as finely as to you can and add to the pan while the potato is cooking. Add the shredded florets and cook for 2 minutes. Blend to a smooth puree and check seasoning. ½ soda farl, cut into 1cm dice 2 tablespoons oil 15g butter
Heat the oil in a pan and add the diced farl. Cook until golden then add the butter and continue to cook until crisp. Drain on kitchen paper. 2 tablespoons finely chopped chives 2 tablespoons sour cream Spoon the soup into bowls, drizzle over some sour cream, scatter over the croutons and chives.