Broccoli and Blue Cheese Soup
When I used to work in at The Admiral Codrington pub in London we would frequently have broccoli and blue cheese veloute on as a soup of the day. A real crowd pleaser, it would fly out of the door during busy lunch services, feeding hungry customers who stopped by to refuel after a morning’s shopping on the King’s Road.
Years later and still when I cook this soup I am transported back to the front bar of the ‘Cod’ – with its traditional wooden tables, the smell of real ale, and memories of late nights drinking Bundy rum after the last customers had left.
While this is not the refined cheffy soup of my old Cod days, it’s easy, quick and comfortably nourishing alongside a couple of slices of philly-slathered sourdough toast.
Click here to see this dish as part of a leftovers MEAL PLAN
Prep time: 20 minutes
1 large broccoli
1 celery stick
1 clove garlic
40g blue cheese
olive oil for frying
salt and pepper
In a large saucepan heat a little olive oil over a medium heat. Throw in the roughly chopped onion and celery and fry for a couple of minutes. Next add in the quartered broccoli – not the stalks (save these, though as they are delicious in stir fries and risottos) and roughly chopped garlic. Fry for a couple minutes more before pouring over enough boiling water to just cover the broccoli, and placing a lid on the pan. When the vegetable are soft (10 minutes) strain and reserve the cooking liquid. Blend the broccoli until smooth, adding in as much of the reserved cooking liquid as you like. Add in the blue cheese and give it all a final whizz before tasting, seasoning and serving.
A decadent swirl of single cream
Double up on the cheese and serve with cream cheese on toast