Broccoli and Blue Cheese Soup
The winter weather is certainly here and there’s nothing better that a pot of hot soup simmering away on a wet cold day.
This month’s recipe is a flavoursome Broccoli and Blue Cheese Soup from our New World Recipe Collection. This soup is so easy to make and you can easily have it ready to serve up within the hour. If you’re not a fan of blue cheese try a creamy blue, much lighter in flavour but still gives you some sharpness. If you’re not a fan of broccoli you can substitute cauliflower or do half and half. I used a stick blender to puree the soup, easy to do in the pot but watch it as it can get a bit messy and end up on the kitchen walls. Serve it with some crusty bread and Garlic and Parsley Flavoured Butter. Enjoy!
Broccoli and Blue Cheese Soup- serves 4
3 T butter
1 small onion
1 garlic clove finely chopped
750g broccoli florets
2 C chicken stock
½ C croutons
150g Danish Blue Cheese Castello
½ t salt
½ t pepper
150ml cream
Melt butter in a medium saucepan over high heat and add onion and garlic until softened, about 4 minutes.
Add broccoli and stock and cook covered until florets are tender, about 7 minutes.
Reserve 1 C florets. Add ¾ of the blue cheese chopped, salt and pepper and cream to the pot.
Puree soup until very smooth and divide into four bowls. Garnish with the reserved florets, a sprinkle of the remaining Castello Blue Cheese and a few croutons.
Serve with some Crusty bread and some sliced Garlic and Parsley butter.
Garlic and Parsley Butter
Soften 100g butter, add 2 T finely chopped parsley and 1 clove chopped garlic.
Mix well and roll into a sausage shape on a piece of gladwrap and twist the ends then refrigerate until hard.
Unwrap and slice to serve with fresh bread.