Blue cheese and broccoli soup
Prep:
10 mins
Cook:
35 mins
A delicious and decadent starter for the season, with easy to come by ingredients.
2 tbsp rapeseed oil
1 onion, finely chopped
1 stick celery, sliced
1 leek, sliced
1 medium potato, diced
1 knob butter
1ltr low salt or chicken or vegetable stock
1 head broccoli, roughly chopped
140g blue cheese or Stilton, crumbled
Heat the rapeseed oil in a large saucepan and then add the onions, cooking until soft.
Adding a splash of water will prevent the onions catching.
Add the celery, leek, potato and a knob of butter.
Stir until the butter has melted, then cover.
Allow to cook for 5 minutes then remove the lid.
Pour in the stock and add any chunky bits of broccoli stalk.
Cook for 10 – 15 minutes until all the vegetables are soft.
Add the rest of the broccoli and cook for a further 5 minutes.
Using a food processor or blender, blitz until smooth.
Stir in the blue cheese or stilton, allowing a few chunky bits to remain.
Season with black pepper and serve with a garnish of a broccoli floret if you like.
Serves
4
Preparation Time
10 minutes
Cooking Time
35 minutes
Main ingredients
Dairy, Vegetables, Stock/Broth
Recipe Type
Soups
Level of Difficulty
Easy
