Broccoli and Blue Cheese Soup
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77 people made this
This is a great recipe for a tangy soup that uses a broccoli and chicken stock base then is accented with blue cheese.
1 large brown onion, finely diced
1 tablespoon olive oil
2 heads of broccoli, chopped roughly
2 medium potatoes, peeled and diced
4 cups (1 litre) chicken stock
100g blue cheese (such as Stilton), crumbled
- In a large saucepan, cook the onion in olive oil until tender, but not browned.
- Add the chopped broccoli and potato then fry while stirring until slightly tender; about 3 minutes. Add all the stock and simmer until tender 30-40 minutes.
- Turn off and cool slightly then add the blue cheese, stirring through until melted. Puree soup in a blender.
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