Broccoli and blue cheese soup




Prep Time


Cook Time

A wonderfully warming combination with a salty wee kick from the blue cheese.



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)


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.