Baking
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“I like to serve this in small coffee cups before winter roasts. Easy peasy, enjoy" - Viane Bairstow.
This is a rich soup, and importantly it is for true blue cheese lovers, who will adore it.
The British enjoy pairing broccoli/cauliflower with blue cheese particularly, and the cheese adds such decadence to the soup, while still being so simple an idea.
Serves 6 – 8. Freezes well. V. GF.
Pictured: Broccoli and Windsor Blue Soup
Ingredients
- 2 litres green herb stock/vegetable stock
- 800g broccoli (about 3 heads)
- 4 cloves garlic
- 3 large brown onions chopped
- 250 g Windsor Blue cheese or your favourite blue
- ¼ cup cream
- Freshly ground black pepper to taste
- For garnish -
- Extra blue cheese, cubed
- Chopped parsley
- Trim and chop the broccoli. Prepare the stock - usually 8 tsp powdered stock to the 2 litres boiling water.
Method
Heat stock in a large saucepan.
Add the broccoli, onions and garlic.
Bring to the boil, then reduce heat and simmer for 15 min.
Crumble in the blue cheese and stir gently until melted.
Puree the soup in a blender, then pour into a clean saucepan, reheat gently.
Add the cream and pepper to taste.
Place a couple of pieces of crumbled cheese in the bottom of each bowl before adding soup sprinkled with parsley and serve.
TasteTip - ‘Soup’ originally meant ‘piece of bread soaked in liquid’ and has the same linguistic root as ‘supper’.
Dietary preferences
- Vegetarian
- Gluten-Free with ingredient checks
