Brunch / Cheese / French / Irish / Lunch / Snacks / Soup / Vegetarian/Vegan

Broccoli & Roquefort Soup

Broccoli & Roquefort Soup is a lovely lunchtime option, especially for this dreadful cold weather.

Beautiful Veggies

Beautiful Veggies

I always find Broccoli to have a really rich earthy taste when cooked, and even though it does smell quite strong along with the blue cheese, its a surprising combination.

With all good soups, it starts with a good base. I always have my go-to ‘Large Mirepoix’ veggies on hand to start me off.

Traditionally Mirepoix is 2 amounts onions to 1 each of celery and carrots. I alter my base veg a little depending on what I have in the fridge or pantry. I almost always add leeks, and any other bits of veg offcuts that are about. Think shredded cabbage leaves, courgette and aubergine bottoms, washed carrot tips, etc.
If you make soup quite often, its worth keeping a small tub in the fridge to pop these little bits into as it saves wastage and time.

For the cheese part of this soup, you can substitute any blue cheese if you cannot fing Roquefort, but I suggest 3 lovely Irish ones:
Cashel Blue
Crozier Blue
Bellingham Blue

Gorgonzola will also work well, but with all blue cheese, its up to the individuals preference as to how strong they fancy the taste.
I suggest that you add just a little at a time and melt it out before tasting. that way you can limit the cheese if you start to find it overpowering.

Smells wonderful!

Smells wonderful!

Serves 4
1 carrot (peeled and chopped)
1 leek (chopped)
1 stick celery
1 medium onion (peeled and sliced)
4 medium potatoes (peeled and cubed)
About 1 cup of additional veg- I used peas and courgette- (this is where you can pop in leftovers)
1 head of Broccoli (chopped- also use chopped stalk if medium sized)
750ml Stock (veg for vegetarian option, or Chicken) – Hot
200ml cream
50g Roquefort
2 bay leaves
20g butter
salt and pepper

Method:
After cleaning and chopping veg, heat a large pot over medium and add a splash of oil.
Cook the carrot, leek, onion, celery and any ‘additional veg’ for approximately 8 minutes, or until the onion is starting to soften.
Add the potato to the pot along with the bay leaves and cook for a further 5 minutes.
Add the hot stock to the pot, reduce heat and simmer until the potatoes are almost cooked.
Add the broccoli and simmer until tender.
While still at a simmer, add half the cheese and the cream. Allow to melt then remove from the heat and blend.
Blitz until there is no lumps (if it is too thick then add a dash of stock or milk) then add the butter and season.
Now have a wee taste and add the other half of the cheese until you feel it is strong enough.
Drizzle with crème fraiche and parsley if you wish, and serve with warm fresh bread rolls with lashings of real butter!

Broccoli and Roquefort Soup

Broccoli and Roquefort Soup

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