Broccoli and Blue Cheese Soup

Serve it with a slice of crusty or sourdough bread. Just a great way to get your green veggies.

Broccoli and cheddar soup can be found on just about any menu. So many restaurants serve it, and it is probably the only way some people will eat the delicious vegetable. Changing the cheese not only changes the taste but affects the texture. Using a blue cheese, in this case, stilton, produces an aroma that entices the brain.

SOFTWARE

·         2 T. olive oil

·         2 T. butter, unsalted

·         1 yellow onion, peeled, diced

·         1 stick of celery, sliced, discard the leaves

·         1 medium potato, peeled, diced

·         4-6 cloves of garlic, smashed

·         4 c. chicken stock

·         16 oz. broccoli, chopped (you can use frozen but thaw it completely)

·         5 oz. stilton (or another blue cheese), crumbled

METHOD

1.       In a medium sized pot over medium heat, add the oil and butter. Heat until the butter is completely melted and slightly bubbling.

2.       Add the diced onions and let them soften, should take about 5 minutes. Occasionally stir to prevent burning.

3.       Add the celery, potatoes, and garlic. Stir to coat the vegetables in the oil/butter, and cover the pot. Cook for about 5 minutes, stirring occasionally.

4.       Pour in the chicken stock carefully. There will be some steam. Allow the vegetable to cook another 10-15 minutes or until the potatoes are fork soft.

5.       Add the chopped broccoli and cook for another 5 minutes.

6.       Turn off the heat.

7.       Using either a stick blender or a stand blender, put the blades to the mixture until the entire thing is smooth. The soup will thicken up as you blend.

8.       After blending, add the cheese a bit at a time, stirring constantly. The heat from the soup and blender action should melt the cheese just fine.

9.       Ladle into bowls. Season with freshly ground black pepper.

10.   Enjoy

VARIENTS

Ugh. Fine. If you must have cheddar, increase the amount of cheese to 2 cups (8 ounces). Cheddar has a more mild flavor and the additional amount will also make the soup a bit thicker. The cheeses should add enough salt to the soup, but taste before adding any more.