This is a rich and decadent soup, and only for true blue cheese lovers, who will adore it – the British enjoy pairing broccoli/cauliflower with blue cheese particularly, and the cheese adds such a wonderful flavour to the soup while being so simple an idea.
I like to serve this in small coffee cups before a winter roast.
"Easy peasy, enjoy" - Viane Bairstow.
Pictured: Broccoli and Windsor Blue Soup
2 litres green herb stock (8 teaspoons)*
800g broccoli, trimmed and chopped (about 3 heads)
4 cloves garlic
3 large brown onions chopped
250 g Windsor Blue cheese or another favourite, crumbled
¼ cup cream
Freshly ground black pepper to taste
Extra blue cheese, cubed - add parsley for garnish
*herb stock can be replaced with vegetable stock, 8 teaspoons of powder stock to 2 litres water
Heat stock in a large saucepan.
Add the broccoli, onions and garlic.
Bring to the boil, then reduce heat and simmer 15 min.
Add 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 the cheese in the bottom of each bowl before adding soup sprinkle with parsley and serve.
Serves 6 - 8
TasteTip - ‘Soup’ originally meant ‘piece of bread soaked in liquid’ and has the same linguistic root as ‘supper’.