Posted by: Joan Spiller | June 1, 2011

Brocolli & Blue Cheese Soup – Recipe


An all time fave dish of mine and the kid’s, is blue cheese anything .. so why not have it in soup? We’re heading into cooler weather, so some tasty but simple soups seem in order ..

And this IS simple! To serve 4, all you need is:

1T olive oil
1 white onion – peeled and diced
2 gloves garlic – crushed
2 heads brocolli – trimmed nicely / remove the stalk etc and cut into florets
4c vegetable stock
1/2c cream (or evaporated milk .. but cream is best)
50g blue cheese – freeze for an hour then grate, yum!
Salt and pepper to taste (min, 1/2t each)
25g extra blue cheese – crumbled / not frozen
2T toasted slivered almonds (skins on, ideally – looks better)

Heat the oil, and saute the onions & garlic til soft (approx 5 mins).

Add the brocolli and stock to the pan, cover and bring to the boil. Drop the heat and cook for for a further 10 mins, til the brocolli is cooked ..

Place the lot in a food processer, blitz til smooth, stir in the cream and blue cheese. Mix well, seasoning to taste.

Serve in warm bowls with a little crumbled blue cheese and the nuts on top ..

Oh and hot crusty bread, yum!

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