Broccoli and Blue Cheese Soup Recipe

Broccoli and Blue Cheese Soup. Kathryn Smyth bowls and ramekins from Annex. Wooden board and fog linen tea towel from Father Rabbit. Picture / Babiche Martens.

BROCCOLI AND BLUE CHEESE SOUP
Serves 4

2 Tbsp butter
2 onions, chopped
2 cloves garlic, crushed
2 heads broccoli, chopped roughly
1 kumara, diced
1 litre chicken stock
100g blue cheese
Salt and pepper to taste
Cheesy toasts to serve

1. 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.

2. Crumble in cheese, reserving a little for garnish. Serve piping hot with cheesy toasts.

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