Broccoli & Blue Cheese Soup

What the heck happened to summer? Winter seems to be having a hard time in packing his bags and leaving! Instead of moping about and being irritated by the lack of sunshine and vitamin D I am getting, I plan on making this scrumptious (and easy peezy) soup for supper tonight!

Broccoli & Blue Cheese Soup

  • Servings: 4
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Ingredients

2Tbsp Canola oil
1 Medium onion
2 Cloves of garlic
± 1 – 2 Litres of good quality vegetable or chicken stock
I Medium potato
1 Head of broccoli
1 Can of evaporated milk
1 Wedge of blue cheese
Salt and freshly ground black pepper to taste

Preparation

  1. Dice the onion.
    I like to dice it quite small, but seeing as it gets blasted through the blender, its really not too much of an issue how small you dice the onion (my OCD demands finely diced onion – but each to their own!)
  2. Peel and chop the garlic.
  3. Peel and dice the potato.
  4. Cubes should be roughly 1,5cm according to my OCD.
  5. Trim and roughly chop the head of broccoli.
    Don’t only use the florets, use the stem bits too. I usually just peel the tough outer layer off – this is optional, you could leave it if you preferred.
  6. Take the blender/food processor/blitz stick out from the ridiculously high cupboard where its stored.

Method

  1. Fry the onion in the oil until slightly translucent.
  2. Add the diced garlic, diced onion and broccoli. I like to fry these bits all together for a minute or so before adding the stock.
  3. Add enough stock so the ingredients are just covered. Bits of potato and broccoli can be poking out above the water as you don’t want too much liquid (You can always add more if you need).
  4. Bring to a simmer and simmer for roughly ±30min (until potato and broccoli are soft).
  5. If you are using a food processor/blender, wait for the soup mixture to cool sufficiently before attempting to blend. If you are using a blitz stick, you should be OK. This will ensure that you don’t scald yourself when the blender explodes soup all over the kitchen (Yes, I learnt this seemingly obvious lesson through personal experience!)
  6. Blend soup mixture in batches. Add roughly a quarter cup of evaporated milk (or low fat milk for those diet-conscious individuals) and blue cheese to taste.
  7. Adjust the amount of evaporated milk and cheese as you blend the 2nd or possibly 3rd batch.
  8. Season with salt and freshly ground black pepper.
  9. Reheat over a medium heat before serving.

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Chef’s notes

  • Some cheese is saltier than others, I suggest first blend the soup and add the blue cheese before adjusting the seasoning with salt
  • I like to serve this with a crumble of blue cheese in each individual bowl to add a visual element. Because as my dad always said; “You eat with your eyes”
  • Be sure to serve with a crusty fresh Italian loaf and butter!
  • I hope you enjoy this soup as much as I do. Granted, numerous friends have turned their noses up and asked “Broccoli and blue cheese soup?” with a hint of eeuuww in their tone. But, once they tasted it, they were blown away and loved it! Its a regular favourite now!

Nicky

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