Broccoli soup with Gorgonzola recipe image

Print Broccoli soup with Gorgonzola

This satisfying broccoli and Gorgonzola soup gets a lovely body from the potatoes, and a little extra unctuousness from the cream added at the end. It would work well with Stilton too. You could also add some smoked streaky bacon – either chopped and cooked with the onion or fried until crispy and served on top.

Ingredients

  • 1 head of broccoli
  • Generous knob of butter
  • 1 onion, chopped
  • 1.3 litres chicken stock
  • 2 garlic cloves, finely chopped
  • 2-3 small potatoes, scrubbed & diced
  • 150ml milk
  • 120g Gorgonzola
  • 50ml double cream to serve
  • Salt & pepper

Method

  1. Separate the broccoli into small florets. Melt the butter in a large saucepan and soften the onion. As you do this, heat up the stock in a separate pan.
  2. When the onion is soft and translucent, add the garlic and chopped potato. Cook on a low heat for 5 minutes, then add the broccoli. Pour in the stock and cook until the broccoli and potatoes are just tender (about 10 minutes). Cool a little and purée in a blender.
  3. Add the milk gradually until the soup reaches a consistency you like, then crumble in the cheese and season (remembering that the cheese will be quite salty). Reheat without bringing to the boil, add the cream and serve.
want to cook with fresh ingredients? try one of our award winning veg boxes