Many months ago one of Cindy's friends had passed on this recipe for broccoli and blue cheese soup - with winter properly upon us (it was 3 degrees when I was riding to work this week! 3!), Cindy dug it out of her email and set me to work on it. It's remarkably simple - a bit of chopping, some simmering and a run through the food processor - and pretty tasty, with the blue cheese flavour really shining through (in contrast to this effort, where the cheese flavour was a bit too subtle). The downside of the cheesy flavour was the removal of any pretence that this is a particularly healthy soup, in fact it sat a little heavily in my stomach by the end of the meal, and might work better in smaller bowls to start a multi-course meal off.Broccoli and Blue Vein Soup
Oil
1 Onion
2 large potatoes, chopped
1.1 litres vegetable stock
350g broccoli, chopped roughly
80g blue cheese, crumbled
150mL milk
Salt, pepper and juice of half a lemon (opt.)
90mL (6 tablespoons) cream, to serve
1. Soften the onion in a saucepan. Add potatoes and stock and bring to the boil. Simmer 10 minutes.
2. Add broccoli and cook for 10min. Puree or mash the soup.
3. Add the cheese and milk and season to taste with salt, pepper, and lemon juice. Heat through without boiling.
4. Serve with swirl of cream in each bowl.
I love the sound of this soup! I would never have thought of this combination. It's perfect soup weather so I plan to try it soon.
ReplyDeleteThanks Melinda! I'm still learning to love blue cheese and I thought this worked well. :-)
ReplyDeletei love cauliflower soup, and all soups to be honest but for some reason have never been brave enough to try brocolli. I worry that the flavour of brocolli is too wishywashy to make a soup but it sounds nice, especially with the cheese ;P
ReplyDeleteHi Ran. :-) I think you're right that the blue cheese is the crucial element here, it really boosts the mild broccoli flavour.
ReplyDelete