Pam’s broccoli and blue cheese soup

Pam’s broccoli and blue cheese soup

This is a delicately flavoured broccoli and blue cheese soup with a rich velvety texture; the amounts below are enough for two generous servings.

My late wife and I had been out for lunch one day many years ago and on the menu was ‘Broccoli & Blue Cheese Soup, we both enjoyed it but felt it needed a little work on it. So over the years Pam fiddled with it, tweaked it and added a couple of things and this is the result of 30 years work. I hope you try it and let me know what you think.

Ingredients;

• 90g Broccoli florets
• ½ Small Onion
• 400 ml Water
• 300 Milk or half & half (milk/cream)
• 9g Cornflour/cornstarch
• Good pinch of white pepper
• ¼ Teaspoon salt
• 1 Knorr Chicken or vegetable stock cube
• 15g Blue cheese, this can be Stilton, Gorgonzola, Roquefort, but not Danish Blue as this is far too salty.

Directions;

1. In a saucepan cook the broccoli and the chopped onion in the 400 ml of water until tender. In this recipe I add a pinch of baking soda, which helps keep the vibrant green colour.
2. Add to this the Cornflour, stock cube, salt & pepper and the cheese, blitz in a food processor until smooth.
3. Return the whole lot to the saucepan including the milk and over medium heat bring to the boil stirring to prevent sticking as it thickens. You can if you wish use a double boiler at this stage to make sure nothing sticks or burns.

Category: British, Cuisine, Recipes, Soups, Salads, Side Dishes & Sauces, Starters, Vegetarian,, Vegan & Free From