Broccoli and blue cheese soup
Photo by Babiche Martens
They had the biggest heads of broccoli at the Mangawhai farmers’ market this weekend, so into the soup pot one went, along with onion, garlic, blue cheese and, of course, the home-made stock. Within 30 minutes, a decadent soup was ready to eat. I am a bit of a sucker for blue cheese, so couldn’t resist sprinkling extra over the top to melt — perfect on a rainy winter’s day by the fire.
- In a large pot, melt butter. Add onions and garlic, cooking for 5 minutes to soften but not brown. Add broccoli, kumara and chicken stock. Bring to a simmer and cook until kumara is completely soft. Place in a blender (or use a stick blender) and whizz until smooth.
- Crumble in cheese, reserving a little for garnish. Serve piping hot with cheesy toasts.
More of Angela's soup recipes