Broccoli & Blue Cheese Soup

Ingredients
- 1 Tbsp Olive Oil
- 1 Onion, peeled and chopped
- 2 cloves Garlic, crushed
- 2 heads Broccoli, trimmed and cut into florets
- 4 cups Vegetable or Chicken stock
- ½ cup Cream
- 50g Blue Cheese, crumbled
- salt and pepper to taste
- 25g Blue Cheese, extra
- 2 Tbsp toasted Pine Nuts
Method
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Heat the olive oil in a large saucepan over a medium heat. Add the onion and garlic and cook for 4-5 minutes, or until golden.
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Add the broccoli and stock to the pan. Cover and bring the soup to the boil. Turn down the heat and simmer for 10-15 minutes, or until the broccoli is tender.
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Place the soup in the bowl of a food processor and whizz until it is smooth. Stir in the cream and blue cheese. Season to taste with the salt and pepper.
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Ladle the soup into bowls, crumble over the extra blue cheese and sprinkle with the pine nuts. Serve with toasted ciabatta.
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Courtesy of Food Magazine. Recipe by Bronwyn Byrne. Photography by Shaun Cato-Symonds.