Broccoli and Blue Cheese Soup
Prep Time:
15 minutes
Cook Time:
1 hour, 30 minutes
Servings:
Ingredients
  • 1/4 pound unsalted butter
  • 2 leeks, white parts only, sliced
  • 1 sweet onion, diced
  • 4 cloves of garlic, crushed
  • 1/2 head of celery, sliced
  • 1 cup carrots, sliced
  • 2 heads of broccoli, the stalks seperated from the florets, in large dice
  • 6 cup chicken stock
  • 2 cup water
  • 1 cup heavy cream
  • 1/2 pound stilton or other blue cheese, crumbled
  • 1 zest of lemon
Directions
  1. 1. In a Dutch oven, melt the butter over medium-low heat. Add the leeks, onion and garlic and cook them until softened and lightly browned, about 15 minutes.
  2. 2. Add the celery, carrots and broccoli stalks and cook a further 15 minutes until they are softened.
  3. 3. Add the Chicken stock and water. Bring the soup to a rolling boil then turn the heat down and simmer for at least 30 minutes.
  4. 4. Use the immersion blender to thoroughly blend the vegetables into a smooth purée.
  5. 5. Add the broccoli florets and cook for about 15 minutes more.
  6. 6. Use the immersion blender again to puree the florets. Add the cream and stir. Then add the Stilton (or other blue cheese) in chunks pureeing and tasting as you go. Use salt liberally until the taste is just right.
  7. 7. Using a Microplane, liberally dust the top of each bowl of soup with lemon zest. Serve, preferably with some crusty bread and salted butter.