Broccoli and blue cheese soup. Looks like the top of the pond next to Peter Chalk when they forget to clean it as often as they should. Incredibly easy and really filling. Sprinkle extra cheese on the top if feeling indulgent (I do every time…)
Serves 4. Freezable.
Ingredients
1 tablespoon of olive oil
1 large onion, roughly chopped
1 large potato, peeled and cubed
1 litre water
Vegetable stock cube(s)
1 whole broccoli
100g (or more/less to your taste) blue cheese, such as stilton, dolcelatte etc
Equipment:
Chopping board
Small knife
Vegetable peeler
Kettle
Measuring jug
Big pan
Hand blender
What you do
Peel and cube the potato. Chop up the onion and the broccoli. To prepare the broccoli, cut off all the ‘trees’ from the main ‘trunk’ and slice length ways into smaller ‘trees’. Cut off the very end of the main ‘trunk’ and dice because that’s used too!
Fill and boil the kettle.
Make 1 litre of vegetable stock in the measuring jug using boiled water according to the instructions on the packet.
Add the olive oil to the pan and add the onion. Soften for about 5 minutes, making sure it doesn’t colour.
Add the potato cubes and the stock. Cover and bring to the boil. Reduce and simmer until the potato is softened. Check by sticking a knife in. This usually takes about 10 minutes.
Add the broccoli and cook for 4 minutes. It should be tender and bright green- don’t overcook it.
Add half the cheese and stir.
Hand blender time. Remove the pan from the heat and liquidise everything until everything is smooth. You know the drill by now – don’t burn yourself or make a mess.
Add more cheese if needed, season and serve. Great with cheese crumbled on top.
By Kitty Howie, Lifestyle Editor
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