Happy 2017! To welcome in the new year, I have made a delicious broccoli and blue cheese soup to share with you. This recipe is an excellent way to use up any extra cheese you have leftover from the holiday season so be adventurous, any cheese from stilton to cheddar will work. I used a Wensleydale blue made in a county close to my heart – Yorkshire! I studied at the University of Leeds so that part of the north is special to me.
Sprinkle the cheese in chunks on top of a velvety broccoli soup and you have a delicious winter warmer. I also dry toasted some seeds in a pan to sprinkle on top. Delicious!
This recipe has minimal ingredients but maximum flavour. Ideally make your own stock out of the bits of vegetables you’d usually discard – peelings, onion skins, leaves and ends with a good pinch of salt, cover with water, boil for an hour or so and strain, leaving a delicious stock. If you’re not vegetarian, add roast chicken bones to the pot. Otherwise just use a good stock cube and prepare to packet instructions. Serves 3-4.
Broccoli and Blue Cheese Soup
- 600ml good quality chicken or vegetable stock
- 1 head broccoli
- 25g butter
- 2 garlic cloves
- 2 shallots
- 80g blue cheese (add more or less to your liking)
- Heat the butter in a large saucepan
- Peel the shallot, finely chop and add to the pan. Cook for 2-3 minutes, stirring.
- Peel and crush the garlic. Add to pan and cook for further 30 seconds.
- Roughly chop the broccoli (stem and all) and add to the pan along with the stock.
- Cover and cook for 15 minutes until the broccoli is soft.
- Blend the soup until silky smooth. Check for seasoning and add more salt if necessary.
- Serve the soup then sprinkle over chunks of the cheese.