Broccoli and blue cheese soup

Broccoli and blue cheese soupBroccoli and blue cheese soup is a bit of a classic and with such an easy recipe to follow that pretty much cooks itself, it’s a good one to put together if your looking for a light meal with some crusty granary. It can be stored in the fridge for a few days after cooking, so you can either keep a hold of the leftovers for another meal or prepare it in advance if you’re looking to save time on a starter for a bigger meal.

The trick to getting the thickness right is to remove a little of the stock from the pot before you blend up the vegetables. If you take out a third you’ll get a good, thick soup because of the starch from the potatoes and broccoli, but if you like your soup a little bit more mobile then reduce that amount or don’t take any of the stock out to suit your tastes.

Another alteration you can make to our broccoli and blue cheese soup recipe is adding in a little milk or cream make it a little creamier, but it isn’t necessary as the cheese provides a naturally creamy texture itself. You could also use a little cream for a swirl of fitness when you’re serving up if you’re looking to impress.

The only other consideration is what type of blue cheese to go for. Our preference is Danish Blue, but you can also opt for a creamy Stilton or a punchy Roquefort or Gorgonzola if you’re a fan.

Ingredients (serves 4):

• 2 medium size broccolis, cut into half florets
• 2 good size floury potatoes
• 1 large onion
• 1 pint vegetable stock
• 100g blue cheese, chopped roughly
• 1 bay leaf
• 1tsp olive oil
• A healthy sprinkling of mixed dried Italian herbs
• A good few of pinches of salt and pepper to season well

Broccoli and blue cheese soup recipe instructions:

1. In a large pan, cook the onion over a medium heat in the olive oil, just to turn a little of the starch into sugar. After a couple minute or so, add in the potatoes and broccoli and cover in the vegetable stock.

2. When the stock and veg mix starts to boil add in the herbs, bay leaf, and seasoning and leave to boil over a medium-low heat with a lid on the pan for 25 minutes.

3. When your timer goes off, turn the tell off and head back to the kitchen. Turn the heat off and remove a third of the remaining stock (see details above if you want to amend the thickness or creaminess of your soup).

4. Leave the pan uncovered to cool enough to make sure stray splatters aren’t scolding, before blitzing with a hand blender until thick and smooth. Use any safety implements you need for protection and ask an adult for help if required. Hot soup in the much is no laughing matter.

5. Stir in the blue cheese before blitzing one last time until you get a slightly creamier finish and there you have it. A brilliantly simple and delicious broccoli and blue cheese soup. Just serve it up in bowls with a good helping of your favourite bread, toast or croutons.