BROCCOLI BLUE CHEESE SOUP

5 from 1 vote

BROCCOLI BLUE CHEESE SOUP

It’s just lovely when a handful of ingredients come together to create a silky-smooth, vibrant and perfectly flavored soup. I love this soup. It’s quick and easy to make and delivers on flavor and nutrients. A good dose of black pepper, nutmeg, wine and blue cheese give the soup its depth of flavor. Spinach gives it the bright green color.

Prep Time10

Cook Time20

Total Time30

Course: Soup

Servings:

Calories: 223kcal

Author: Lovoni

Ingredients

US Customary - Metric

2 Tbsp olive oil
2 medium onions, chopped
6 garlic cloves, minced
1 tsp coarse sea salt
1 tsp coarsely ground pepper, plus extra for garnish
1 tsp ground nutmeg
1 cup dry white wine
1 quart 4 cups chicken or vegetable broth
1 1/2 lbs broccoli, chopped stems and florets, plus a few extra small florets for garnish
5 oz baby spinach leaves
4 oz creamy blue cheese, crumbled, plus extra for garnish

Instructions

Heat the oil in a large saucepan or medium-sized pot over medium heat. Add the onion, garlic and salt. Cook, stirring occasionally, for 10 minutes until onion is softened.
Add the pepper and nutmeg; stir to combine.
Add the wine and bring to a simmer. Simmer, uncovered for a minute or two to cook off the alcohol taste.
Add broth and broccoli; increase the heat to high. Bring to a boil then reduce the heat to medium-low. Cook, covered for 15 to 20 minutes until the broccoli is very tender.
Add the spinach and cheese. Stir until the cheese is melted and spinach is just wilted. Blitz the soup in two or three batches in a high-speed blender until very smooth. I have a Vitamix which does a marvelous job of making it silky-smooth. Serve hot – you can add it back into the same saucepan to reheat if it’s not hot enough.
To serve: pour hot soup into heated bowl. Garnish with extra broccoli florets, cheese and pepper.

Nutrition