Broccoli and Blue Cheese Soup2022-01-11
- Servings: 4
This British soup is creamy, rich, delectable and easy to make.
In UK it’s usually made with Stilton, a British creamy blue cheese but if not available you can make it with any other blue cheese! I also tried it with camembert and Brie cheeses and it was as good.
- 1 large head of broccoli, washed and roughly chopped together with the stalks
- 1 onion, diced
- 3 garlic cloves
- 1 celery stalk, chopped
- 1 leek, chopped
- Spices: white pepper, nutmeg, turmeric
- 1 Vegetable stock cube diluted in about 1 litre of water
- 150g of blue cheese, roughly crumbled
- 2 tbsp of olive oil
- Salt, to taste
Put a pot over a high medium heat, add the oil and sauté the onion, garlic, leek and celery for 5 minutes then add the broccoli and all the other ingredients and cook until the broccoli has softened and the cheese has melted. Taste and adjust the seasonings if needed.
Remove the bay leaves. With a hand-held blender (or use a standing blender) purée the soup until it becomes smooth and creamy. If too thick, add a little bit more of broth or water. Serve piping hot with some crunchy bread!