Broccoli & Blue Cheese Soup2018-04-25
- Servings : 4
- Cook Time : 25m
- Ready In : 25m
A smooth blended vegetable soup with blue cheese that’s as good for a comforting meal as it is for a dinner party starter.
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 1 stick celery
- 1 leek, sliced
- 1 medium potato
- 10g butter
- 1l homemade chicken or vegetable stock
- 1 head broccoli, roughly chopped
- 140g Blue Cheese or other cheese, crumbled
Heat the oil in a large saucepan and then add the onions. Cook on a medium heat until soft. Add a splash of water if the onions start to catch.
Add the celery, leek, potato and a knob of butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes. 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. Carefully transfer to a blender and blitz until smooth. Stir in your choice of cheese, allowing a few lumps to remain. Season with black pepper and serve with chopped crispy bacon and a dollop of fresh cream.