Friday, August 21, 2015

Broccoli Blue Cheese Soup

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Broccoli and cheese compliment each other. Over the years I've made steamed broccoli with a mustard-Cheddar cheese sauce (also good on steamed cauliflower).  I've often made Broccoli soup with Cheddar and Parmesan cheeses.

But several years ago at a new local eatery, the soup of the day was Broccoli Gorgonzola Soup.  Naive me, I had to ask what that was!  It's now my favorite way to enjoy broccoli soup.

It can be made with fresh or frozen broccoli. Try it for a nice first course or appetizer, or a meal by itself with a salad or sandwich.

I buy broccoli when in season or on sale then blanch and freeze, or look for sales on frozen bags of chopped broccoli. It's handy to have on hand for a side veggie, a quiche, or a stir fry.

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Broccoli Blue Cheese Soup
3 Tabs. butter
2 pounds broccoli florets roughly chopped into 1-inch pieces
1 cup chopped onion
2 tsps. minced garlic
1-1/2 tsps. dry mustard
pinch cayenne pepper
1 tsp. salt
3 - 4 cups water
2 cups chicken broth
4 - 5 ounces of crumbled blue cheese, or more to taste
1/2 to 3/4 cup of heavy cream
pepper to taste
Garnish with croutons and/or grated Parmesan or blue cheese crumbles
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Heat butter in large soup pan or Dutch oven on medium-high heat. Add broccoli, onion, garlic, dry mustard, cayenne, and salt. Cook about 10 minutes. Add 3 cups water and 2 cups of broth, stir then cover and simmer until broccoli is soft, about 30 minutes. 

In batches process soup in a blender or use an immersion wand to process until smooth. Return to pot and simmer adding cream and cheese stirring until melted and smooth.  Adjust desired thickness of soup with up to 1 more cup of water. Season to taste with salt and pepper. Serve with garnish of croutons and more cheese. Makes 2 quarts,  6 - 8 servings.


Estimated cost $5 or less; $2.40 or less a quart; .40 cents a serving or less.