Broccoli & Blue Cheese Soup
In this comforting recipe, tender chunks of potato and broccoli come together in a velvety soup that's both hearty and satisfying. The addition of crumbled blue cheese lends a rich and savory note to this creamy blend, making it a perfect choice for a cozy meal on a chilly day.
— Constant Cookbook
Ingredients
- 1 large onion , roughly chopped
- olive oil
- 1 large potato , peeled and cubed
- 1l vegetable stock
- 1 head broccoli , about 300g, roughly chopped
- blue cheese, such as Stilton or roquefort, about 100g, crumbled
Instructions
- Heat 2 tbsp rapeseed oil in a large saucepan and then add 1 finely chopped onion. Cook on a medium heat until soft. Add a splash of water if the onion starts to catch.
- Add 1 sliced celery stick, 1 sliced leek, 1 diced medium potato and a knob of butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes then remove the lid.
- Pour in 1l of 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.
- Add the rest of the roughly chopped broccoli and cook for a further 5 minutes.
- Carefully transfer to a blender and blitz until smooth.
- Stir in 140g crumbled stilton, allowing a few lumps to remain. Season with black pepper and serve.
Yield
Serves 4
Nutrition
- Calories: 340 calories
- Fat Content: 21 grams fat
- Saturated Fat Content: 9.6 grams saturated fat
- Carbohydrate Content: 13.8 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 6.9 grams fiber
- Protein Content: 24.3 grams protein
- Sodium Content: 1.4 milligram of sodium
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