Broccoli and blue cheese soup

• Large pot
• Hand blender

• 750 g (1 lb 10 oz) broccoli, broken into florets
• 1.3 litre (2 1/4 pint) of vegetable stock
• 1 large potato, peeled and diced into small cubes
• 2 medium size white onions, peeled and roughly chopped
• 150 g (5 1/2 oz) Cashel Blue Cheese
• 100 ml (4 fl oz) single cream
• 2 garlic clove, minced
• 2 tbsp of butter
• 2 tbsp of rapeseed oil
• Freshly ground black pepper
• Salt

Garnish

• 50 g (2 oz) Cashel blue cheese, diced into small cubes
• 4 tbsp of single cream

1. Melt the butter in a large pot with thick bottom. Add rapeseed oil and saute chopped onion with minced garlic over medium-high heat until they softened. Add potatoes and continue cooking for another 5 minutes.
2. Add broccoli with vegetable stock and bring to a boil. Reduce heat and simmer uncovered for 10 minutes or until broccoli is tender. You can check this piercing it with a kitchen knife.
3. Add Cashel blue cheese and using a hand blender blitz the soup until smooth and creamy. Finish seasoning with salt and freshly ground black pepper.
4. Ladle into the deep soup bowls. Serve with a swirl of cream and small cubes of Cashel blue cheese.

Categories:
Gluten-Free Hassle-Free Soup Vegetarian

Tags:
Blue cheese Broccoli Butter cream potatoes Vegetable stock

Seasons:
Autumn Sumer