Broccoli Soup With Deep Fried Sage

Heat the oil in a pan and saute the onions and garlic over a gentle heat for 2-3 minutes. Add the potatoes, broccoli stalks and thyme and continue to saute 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.