Bring 750ml of good vegetable or chicken stock to the boil in a deep, medium-sized saucepan. Remove the toughest of the stems from about 250g of purple sprouting broccoli, leaving the more tender ones in place. Put the toast into a couple of shallow bowls. Trickle enough olive oil over the toast to moisten it generously.
Once cooked, purple sprouting broccoli is very fragile. It is best to lift the stalks out of the stock with tongs rather than draining it with a colander, which can break the soft tips.
[
add
]
[
|
|
...
]