Broccoli Soup with Deep Fried Sage

Ingredients

• 1 tablespoon vegetable oil
• 1/4 red onion, sliced
• 1 clove garlic, chopped
• 1/2 potato, peeled & diced
• 14 ounces chicken stock
• 1 head broccoli including stalks, chopped
• 1 tablespoon fresh thyme leaves
• 5 ounces double cream
• 2 slices French bread
• 1 tablespoon olive oil
• 6 sage leaves
• vegetable oil for frying
• 2 tablespoons Greek yogurt

Directions
Heat the oil in a pan and sauté the onions and garlic over a gentle heat for 2-3 minutes. Add the potatoes, broccoli stalks and thyme and continue to sauté for another 2-3 minutes. Add the stock and simmer for 5-6 minutes. Add the remaining broccoli and cook until the vegetables are tender. Blitz with the cream in a liquidizer until smooth. Return to the pan to heat through. Season to taste with salt and pepper. Fry the bread in a little olive oil until crisp and golden on both sides. Drain on kitchen paper. Heat 1-2 inches of vegetable oil in a deep saucepan and deep-fry the sage leaves just long enough for them to become semi-translucent and crisp. Drain on kitchen paper. Serve the soup in warm bowls, garnished with sage leaves, croutons and a dollop of yogurt. Eat at once.