Broccoli and Blue Cheese Soup

Name: Broccoli and Blue Cheese Soup
Total time: 7200 s
Yield: 4-6 servings
Cuisine: South African
Ingredients: 25 ml oil; 1 tbsp butter; 1 onion, chopped; 1 stalk celery, sliced; 1 carrot, cubed about 0,5 cm; 1 potato, cubed about 0.5cm; 1 stem leak, sliced; 1 bunch parsley, chopped; 1 broccoli; 1 tsp salt; 2 tsp freshly ground black pepper; 1 lt chicken or vegetable stock; 80 g blue cheese, crumbled

JJ @JJduPlessis1

Cape Town

Broccoli and Blue Cheese Soup

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Ingredients

1,2 hr

4-6 servings

25 mloil
1 tbspbutter
1onion, chopped
1 stalkcelery, sliced
1carrot, cubed about 0,5 cm
1potato, cubed about 0.5cm
1stem leak, sliced
1 bunchparsley, chopped
1broccoli
1 tspsalt
2 tspfreshly ground black pepper
1lt chicken or vegetable stock
80 gblue cheese, crumbled

Saved

Steps

1,2 hr

1

Cut the stalks of the broccoli and cube them into about 0,5cm pieces. Then cut the flowers smaller.
2

Preheat a pot on a medium to high heat. Fry onions in oil for about 10 minutes or until translucent.
3

Put in the butter. Followed by the rest of the vegetables, excluding the broccoli flowers and the parsley. Fry for 10 minutes.
4

Add the stock, salt and pepper, bring to a boil, reduce the heat and simmer for 20 minutes, stirring occasionally.
5

Now add the broccoli flowers and parsley, simmer for another 20 minutes stirring occasionally.
6

Remove from the stove. Dish out half of the soup and set aside. Add the blue cheese to the remainder of the soup and blend with a stick blender. Now put the other half back in. Place the pot back onto the heat. Bring to a boil and simmer for 5 minutes.