Sunday, December 8, 2013

Recipe: Broccoli and Gorgonzola Soup

The classic soup that is broccoli and blue cheese! I love it. Traditionally people tend to use stilton, but I find most stilton's a bit too dry, I much prefer gorgonzola because it's stronger and sweeter tasting, and creamier. Plus it's generally cheaper as well. This is another recipe you need a BIIIG pot for. But as I mentioned before, generally when I make soup I make a massive batch and freeze portions for later. This would make a nice starter for Christmas dinner, if you do starters that is (my family tend to just have nibbles throughout the day, like snazzy canap├ęs and dips and things). If you are making for vegetarian guests, use vegetable stock and double check that the blue cheese you are using doesn't contain "rennet".

Broccoli and Gorgonzola Soup (serves 10)
70g butter
2 large white onions, diced
5 garlic cloves
900g broccoli (stems and florets)
1 potato, peeled and diced
2 litre chicken stock
1 bay leaf
1 tsp mixed herbs
160g gorgonzola, diced (plus 10g per person for garnish if desired)
100g cream cheese
Salt and pepper to taste

1. Fry the onions and garlic in the butter for 5 minutes. Add the broccoli, potato, chicken stock, bay leaf and mixed herbs, and cook on a high heat for 15 minutes, stirring occasionally.
2. Add the gorgonzola and cream cheese, and cook for a further 5 minutes. Remove the bay leaf, blend, season to taste, and serve- with some extra blue cheese on top if desired!

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