Broccoli Blue Cheese Soup

Broccoli Blue Cheese Soup

Ingredients

1 large head of broccoli florets
2 tablespoons coarse salt
ice cubes
3 tablespoons butter
1 onion chopped
1 stalk celery, sliced
1 leek, sliced
1 large yukon gold potato, chopped
6 1/2 cups vegetable stock
1 cup blue cheese
pinch of mace
salt and pepper to taste

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Directions

Cut broccoli florets to about uniform size. fill a pot 2/3 full of water, add 2 tablespoons coarse salt and bring the water to a boil on high. Add the broccoli to the pot and let boil for 3 minutes. While the broccoli is boiling, set up a large bowl of ice water to the side. Once the broccoli is boiled, quickly transfer to the ice bath, adding more ice if necessary to keep the water cold.

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In a soup pot, saute the onions, leek, celery, and potato in the butter, then turn down the heat and let cook on low for about 7 minutes. Add the broccoli and cook for another 2.

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Increase the heat and add the stock. Bring to a boil then simmer 15 minutes. Add the vegetables to a food processor with one cup of stock and process until smooth, adding the remainder of the stock gradually as it processes. 

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Return the soup to the pot and turn the heat to low. Add the mace, salt, and pepper, then slowly stir the cheese in until it's fully melted. Serve warm with hardy bread or crutons.

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Enjoy!

recipe adapted from Splitting Hairs