Name: Broccoli and blue cheese soup
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 onion, peeled and chopped; 2 clove garlic, crushed; 2 heads broccoli, trimmed and cut into florets; 4 cup vegetable or chicken stock; 1/2 cup cream; 50 gram blue cheese, crumbled; salt and pepper to taste; 25 gram blue cheese, extra; 2 tablespoon toasted pine nuts

Broccoli and blue cheese soup

Broccoli and blue cheese pair together beautifully in this delicious soup recipe. Sprinkle with extra blue cheese, pine nuts and serve with thick slices of ciabatta for a truly comforting meal

Serves 6

Cook

30M

This recipe first appeared in Food magazine issue 59.

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Ingredients

1 tablespoon olive oil

1 onion, peeled and chopped

2 clove garlic, crushed

2 heads broccoli, trimmed and cut into florets

4 cup vegetable or chicken stock

1/2 cup cream

50 gram blue cheese, crumbled

salt and pepper to taste

25 gram blue cheese, extra

2 tablespoon toasted pine nuts

Method

1.Heat the olive oil in a large saucepan over a medium heat. Add the onion and garlic and cook for 4-5 minutes, or until golden.

2.Add the broccoli and stock to the pan. Cover and bring the soup to the boil. Turn down the heat and simmer for 10-15 minutes, or until the broccoli is tender.

3.Place the soup in the bowl of a food processor and whizz until it is smooth. Stir in the cream and blue cheese. Season to taste with the salt and pepper.

4.Ladle the soup into bowls, crumble over the extra blue cheese and sprinkle with the pine nuts. Serve with toasted ciabatta.