Serves 4

1 kg (2 lb) purple sprouting broccoli
Sea salt and freshly ground black pepper
4 slices ciabatta bread cut diagonally
2 garlic cloves, peeled and halved
1 litre (1¾ pints) vegetable stock
Grated parmesan


Remove stalks and tough outer leaves from the broccoli.

Plunge in boiling salted water and remove when water returns 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 and add the blanched broccoli spears. Cook for 2 minutes only.

Put a ladle of soup and sprinkle with parmesan.

Put a crostini on top and cover with a second ladle of soup.

Serve with more parmesan on top.

Adapted from the River Café Cookbook by Rose Gray and Ruth Rogers