A wonderfully warming combination with a salty wee kick from the blue cheese.
Ingredients
For the broccoli and blue cheese soup
- 340g broccoli
- 2 tablespoons butter
- 1 onion — diced
- White part of 1 leek — chopped
- 1 small potato — peeled and cut into cubes
- 2½ cups hot chicken stock
- 1¼ cups milk
- 3 tablespoons cream, plus extra to garnish
- Salt and ground black pepper, to taste
- 100g blue cheese — crumbled, plus extra to garnish
- Fresh herbs, to garnish (optional)
Method
For the broccoli and blue cheese soup
- Break the broccoli into florets, discarding the stems.
- Melt the butter in a large saucepan. Add the onion and leek and sauté over a low heat until soft.
- Add the broccoli, potato and hot stock.
- Cover and simmer for 15–20 minutes or until the vegetables are tender. Leave to cool slightly.
- Transfer to a food processor and purée until smooth.
- Return the soup to a clean saucepan and add the milk, cream, salt and pepper. Gently warm through.
- Just before serving, add the blue cheese, stirring until it melts. Taste and adjust seasonings. Do not allow the soup to boil.
- Serve in bowls, garnished with a swirl of cream, a little extra blue cheese and fresh herbs, if desired.