Charred Broccoli and Blue Cheese Soup
This Charred Broccoli and Blue Cheese Soup is bold, smoky, and absolutely packed with flavour. Charring the broccoli adds a deep, roasted richness, while the blue cheese brings just the right amount of creamy, tangy bite. It’s comforting yet sophisticated, perfect for when you want something warm and cozy but with a little extra punch.
Ingredients
- 1 head broccoli
- 2 small onions, roughly chopped
- 6 cloves garlic, roughly chopped
- 1 celery, roughly chopped
- 150g potatoes, roughly chopped
- 400g white beans
- 1 tbsp sherry vinegar
- 150g stilton
Step 1
Cut the broccoli into florets and cook in a hot pan with olive oil or on a grill until lightly charred.
Step 2
Sauté the onion, garlic, and celery for 5 minutes. Deglaze the pan with sherry vinegar, then add the potatoes and enough water to cover.
Step 3
Let the mixture simmer for 10 minutes, then add the broccoli florets, any leftover broccoli pieces, and the beans. Cook for another 5–10 minutes until the broccoli is fork-tender.
Step 4
Blend the soup using a hand blender, then crumble in the blue cheese and stir until melted. Season with salt and pepper, then serve with buttered bread and toasted almonds.