Ingredients

• 1 onion
• 2 cloves of garlic, peeled
• shot of oil
• 1 head of broccoli
• 1 veg stock cube (with 750ml of hot water)
• a cup of milk (250ml)
• tin of butterbeans, drained (400g)
• 1 small lemon
• 8 slices of stale bread
• knob of butter, room temperature
• chunk of cold Somerset brie (200g)
  
  

Recipe

peel and dice the onion and fry in a saucepan with the oil and a lid for 3 minutes.
crush the garlic and add to the pan for another minute of cooking.
hack up the broccoli into bite-sized pieces, then throw into the saucepan with the stock.
bring to the boil to simmer for 10 minutes before adding the beans, milk and lemon zest and juice.
simmer for another 5 minutes before liquidising the soup until smooth.
preheat the grill or toastie machine.
butter one side of each slice of bread and lay four of them butter side down on a worktop.
slice the brie thinly, easier when cold, and scatter over the four slices of bread.
crack plenty of black pepper over the cheese then top with the other slice of bread, butter side up.
toast under a hot grill for 3-4 minutes, turning over halfway when the top is crisp and golden. Or use a toastie grill or Panini machine if you have one.
serve a bowl of the steaming soup with a crisp, golden, oozy brie toastie.

serves 4