Ingredients The Soup:

2 tbsp Kerrygold

Salted Butter

2 potatoes, peeled and finely chopped

1 large onion, peeled and chopped

Salt and freshly ground black pepper

1 head of broccoli, with stalk

3 1/2–4 1/4 cup hot vegetable (or chicken) stock

3/4 cup heavy cream

The Dubliner® Toasts:

8 slices good-quality white bread

3oz finely grated Kerrygold

Dubliner® Cheese

Instructions:

  1. Melt Kerrygold Salted Butter in a medium to large saucepan, and add the potatoes and onion, salt and pepper. Cover with a piece of wax paper and sweat over a gentle heat for 10 minutes.
  2. Meanwhile, cut the broccoli florets from the stalk. Using a small knife, remove the outer layer of skin from the stalk and discard, then chop the stalk into 1/2-inch pieces. Add to the onion and potato, cover and sweat for a further 5 minutes.
  3. Add the hot stock to the potatoes, onion and broccoli stalk, bring up to a boil, then add the chopped broccoli florets. Boil without the lid over a high heat for 4–5 minutes until soft, then add the cream.
  4. Remove from the heat, puree in a blender and season to taste.
  5. To make the Kerrygold Dubliner® toasts, toast the bread on both sides, sprinkle with grated Kerrygold Dubliner® Cheese and pop under a hot grill or into a hot oven for 2 minutes or until the cheese melts. Cut the toast into fingers and serve on the side with the soup.