Broccoli and Blue Cheese Soup

By • April 14, 2015 0 Comments

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Author Notes: This is soup perfectly pungent and an easy way to get your green on.Thai Me Up Kitchen


Serves 4-6

  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • 1 pinch salt
  • 1 medium white onion, diced
  • 1 stick celery, diced
  • 500 grams broccoli, chopped into florets
  • 1 liter vegetable stock
  • 125-150 grams blue cheese, depending on how pungent your cheese is
  • salt & black pepper to taste
  1. Heat the butter and vegetable oil in a large saucepan, over a medium heat. Once the butter is melted, add the onions, celery and a pinch of salt to draw out the moisture and prevent the onions from browning. Cover with a lid and allow the vegetables to sweat for about 5 minutes until the onions are soft, stirring occasionally.
  2. Add the broccoli and vegetable stock to the saucepan, bring the mixture to a boil and then down to a simmer. Cook the broccoli for 10-15 minutes or until tender.
  3. Remove the saucepan from the heat and crumble in the blue cheese. Whizz with a hand blender or transfer into a food processor and blitz until smooth.
  4. Season with salt and pepper to taste. Serve with croutons or with crusty bread.

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