Happily simple and quick to make, softly green and deeply tasty. If you don’t like blue cheese, just leave it out – it’s still delish as a plain old broccoli soup.
- 1 head of broccoli
- 1 onion, chopped
- 1 stick celery, chopped
- 1 tbsp butter
- 1 tsp garlic oil (or 1 clove garlic, chopped)
- Around 400ml stock
- 200g blue cheese
- Salt and pepper
- Chop the broccoli into small bits, including the stalk
- Melt the butter over a low heat, add the garlic oil and dump in the onion and celery
- Stir together and cook gently for 7 or 8 mins until soft but not brown
- Add the broccoli and stir in
- Pour in the stock until just covering the vegetables, turn the heat up and bring to the boil
- Simmer for 7 or 8 mins until the broccoli is soft
- Take off the heat and use a wand blender to whizz up the soup until thick and mostly smooth
- Heat gently until piping hot, take off the hob and crumble the cheese in. Stir until melty but not completely blended – it’s nice to come across some slightly cheesier bits as you eat. Taste it and season. You probably don’t need salt, but black pepper is good.
Serve straight away with some lovely fresh walnut bread to dunk in it
Sophie cooks 