Creamy Broccoli and Blue Cheese Soup
Broccoli and blue cheese soup blends rich flavors with a creamy taste. The earthy, bitter notes of broccoli and tangy taste of blue cheese.
Equipment
- 1 saucepan
- 1 stick blender
Ingredients
- 1 leak roughly chopped
- 1 onion roughly chopped
- 1 clove garlic chopped
- 10 ml olive oil
- 30 g butter
- 120 g potato peeled and diced
- 500 g broccoli stalk chopped,-florets cut into pieces
- 1 lt vegetable stock
- 1 bay leaf
- salt and black pepper
- 100 ml milk
- 100 g cheddar
serving
- 50 g blue cheese
Instructions
Sauté the Aromatics
- Begin by heating olive oil and butter in a large saucepan over low heat. Once melted, gently fry the chopped onion, leek, and garlic. Stir occasionally to ensure even cooking, allowing the mixture to soften for about 10 minutes, until the onion and garlic are tender and aromatic.
Add Vegetables and Stock
- Toss in the diced potato and broccoli stalks, allowing them to sauté for a couple of minutes. After that, pour in your stock and add a bay leaf. Season with salt and freshly ground black pepper. Cover the pan loosely with a lid and bring the mixture to a gentle simmer. Let it cook for around 20 minutes, or until the potato and broccoli stalks have softened to perfection.
Incorporate Broccoli and Milk
- Once the initial vegetables have tenderized, remove the bay leaf. Add the remaining broccoli florets and pour in the milk. Stir the mixture well and continue to cook for an additional 3–5 minutes. Keep an eye on the broccoli, ensuring it remains tender yet vibrant in color without overcooking.
Cheese and Blending
- Stir in the grated cheddar cheese until it melts smoothly into the soup. Using a stick blender, blend the soup until it reaches a velvety, smooth consistency.
Final Seasoning and Serving
- Taste your soup and adjust the seasoning, if needed. Once satisfied, ladle the soup into bowls and garnish with crumbled blue cheese for a delightful contrast in texture and flavor.
Notes
-
Use a Variety of Blue Cheese:
Experiment with different types of blue cheese. Stilton is rich and creamy, while Roquefort has a sharper, more pungent flavor. Choose according to your taste preference for a more personalized soup. -
Add Herbs for Extra Flavor:
Fresh herbs like thyme or rosemary can add a wonderful aromatic depth to the soup. Add them during the simmering stage for subtle flavor, and remove them before blending the soup. -
Boost the Creaminess:
For an even richer soup, you can swap part of the milk for cream or add a dollop of sour cream just before serving. It will make the soup extra velvety. -
Make It Vegan:
To make the soup vegan, simply swap the butter and milk for plant-based alternatives like olive oil and coconut or almond milk. Use a vegan blue cheese or skip it altogether and top with toasted nuts for crunch. -
Texture Variations:
If you prefer a chunkier soup, blend only half of the soup and leave the rest with the vegetables intact. This adds texture while maintaining the creaminess. -
Balance the Flavors:
Blue cheese can be strong, so make sure to taste and adjust the seasoning throughout the cooking process. A small splash of lemon juice or a pinch of sugar can help balance the richness of the cheese. -
Add a Protein Boost:
For a heartier version, you can add cooked chicken or even crispy bacon crumbles as a topping. This adds extra protein and flavor to the dish. -
Serve with a Side:
This soup pairs wonderfully with a fresh green salad, crusty bread, or a warm baguette to dip into the creamy goodness.