With so many broccolis bursting out of my garden, I couldn’t resist making this luscious, creamy and very comforting soup. Enjoy....
Ingredients • 2 tbsp extra virgin olive oil • 1 onion, finely chopped • 3 cloves of garlic, crushed • 1 stick celery, sliced • 1 leek, sliced • 1 medium potato, diced • 1 tbsp butter • 1 litre chicken or vegetable stock • 1 head broccoli, roughly chopped • 150g blue cheese (I use Castillo) • Juice of one lemon
Instructions 1. Heat 2 tbsp olive oil in a large saucepan and then add onion and garlic. Cook on a medium heat until soft. Add a splash of water if the onion and garlic starts to catch. 2. Add celery, leek, potato and butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes then remove the lid. 3. Pour in chicken or vegetable stock and add any chunky bits of stalk from 1 head of broccoli. Cook for 10-15 minutes until all the vegetables are soft. 4. Add the lemon juice and the rest of the roughly chopped broccoli and cook for a further 5 minutes. 5. Transfer to a blender and blitz until smooth. 6. Stir in 140g crumbled blue cheese, allowing a few lumps to remain. Season with good amount of salt & pepper and serve.
You can add some pumpkin seeds as a topping for a great contrast in texture and an extra boost of flavour.
Tip: freeze in meal size portions and reheat for lunches or lazy dinners.
And a did you know fact.....you can actually freeze blue cheese to extend its shelf life. Cool!
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