1 tbsp double cream, to drizzle
Preheat the oven to 180C/350F/Gas 4.
For the soup, heat the olive oil in a frying pan and gently fry the onion and potato for 3-4 minutes, or until the onion is softened. Add the broccoli and stock. Bring to the boil, then reduce the heat and simmer gently for 5-6 minutes, or until the potato and broccoli are tender.
Stir in the cream and season, to taste, with salt and freshly ground black pepper. Liquidise using a stick blender until smooth.
For the bread, hollow out the middle of the loaf and season well with salt and freshly ground black pepper. Drizzle over the oil, sprinkle in the cheese and thyme and finally drizzle in the honey. Place into the oven to bake for 4-5 minutes, or until the cheese is beginning to melt.
Serve alongside a bowl of the soup, garnished with a drizzle of cream.
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