Broccoli & Bleu d’Auvergne Soup.

A warm, comforting, blended vegetable soup with blue cheese.

It can be a quick meal or starter.

Alternative cheeses can be used, though we recommend Saint Agur Blue or even Stilton to ensure the soup does not become too salty.

Served with black pepper and crusty French bread, this is a real winter warmer.

Here’s a little playlist for you to listen to while cooking or entertaining.

Café Gallia:

Broccoli & Bleu d'Auvergne Soup
Print Recipe
To adapt this recipe and for more information on blue cheese please see below. Check allergy advice on ingredients and ensure all food is cooked thoroughly.
Servings Prep Time
4 Servings 15 Minutes
Cook Time
40 Minutes
Servings Prep Time
4 Servings 15 Minutes
Cook Time
40 Minutes
Broccoli & Bleu d'Auvergne Soup
Print Recipe
To adapt this recipe and for more information on blue cheese please see below. Check allergy advice on ingredients and ensure all food is cooked thoroughly.
Servings Prep Time
4 Servings 15 Minutes
Cook Time
40 Minutes
Servings Prep Time
4 Servings 15 Minutes
Cook Time
40 Minutes
Ingredients
Servings: Servings
Instructions
  1. Heat the vegetable oil in large pan (a wok works well for all soups). Use a blender to semi-puree the onion, add to the oil and cook on a medium heat until softened.
  2. Add the diced potato and a knob of butter. Cook for a further 5 minutes.
  3. Add the stock and simmer for 15 minutes or until the potato is soft. If you want to use the edible parts of the broccoli stalks add them here.
  4. Add the broccoli heads and cook for a further 10 minutes. Blend the soup until it is creamy and return to the pan.
  5. Stir in the cheese until completely melted and simmer gently for 5 more minutes.
  6. Season with the black pepper and serve with crusty French bread and butter.
Recipe Notes

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To change the cheese simply replace gram for gram. Stilton and Saint Agur Blue work best as other types of blue cheese can sometimes be too salty.

If desired add a stick of chopped celery and/or a chopped leek at stage 2.

Blue cheese is a general classification of cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, blue-grey, blue-green, or blue-brown mold and carries a distinct smell, either from that or various specially cultivated bacteria. Some blue cheeses are injected with spores before the curds form, and others have spores mixed in with the curds after they form. Blue cheeses are typically aged in a temperature-controlled environment such as a cave. Blue cheese can be eaten by itself or can be spread, crumbled or melted into or over foods.

In the European Union, many blue cheeses such as Roquefort, Danablu, Cabrales, Gorgonzola and Blue Stilton carry a protected designation of origin, meaning they can bear the name only if they have been made in a particular region in a certain country. Similarly, individual countries have protections of their own such as France's Appellation d'Origine Contrôlée and Italy's Denominazione di Origine Protetta. Blue cheeses with no protected origin name are designated simply "blue cheese".

Information on blue cheese from Wikipedia 'Blue cheese'. Released under CC-BY-SA.

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