Broccoli and Blue Cheese Soup

There are of course many variations of this recipe. Some more elegant and some more healthy then the one I have featured here, but the truth is, that winter really makes me lazy and I do not want to fuss over too many ingredient. Also one look at the weather outside and any thought or regard to calorie patrol is overthrown by the need to coat everything in a fat layer of cream and butter. So here is the recipe for my variation of Broccoli and Blue Cheese Soup.

Ingredients:

Butter or olive oil

1 onion, (diced)

2 or 3 potatoes, (cubed)

1 large or 2 small heads of Broccoli (washed and divided into florets)

2 litres of chicken stock

150 grams of Castello Blue Cheese

150ml of cream

Method:

Using a large pan, melt some butter or olive oil over medium heat and fry up your onions until they are soft, around 5 minutes. Add the potatoes and cook, for a couple more minutes. Then pour in the stock and increase the heat until it begins to boil. Once the stock starts to boil turn down the heat and let this simmer for 15 minutes.

Now you can add your broccoli and allow to cook for a further 6 or 7 minutes until all veggies are tender but the broccoli has not lost too much of its vibrant green colour. Once the veggies are cooked, pour your soup into a blender and puree the soup before returning it back to the pan.

Over a low heat, add the Blue Cheese and cream to your soup and stir until the Blue dissolves. (Note: Not all of the blue veins will melt entirely. You may choose to spoon these out or leave them in for added character). Voilà! Your Beautiful Blue Cheese and Broccoli Soup is ready to be served up and garnished with a extra swirl of cream and if you like some more crumbled Blue Cheese.