Happy Monday, Friends.
Hope you’ve all had a fab weekend. I certainly did. It involved a farmer’s market and an artisan bakery and some vintage prop shopping! 😃 These are the things that pretty much make me the happiest girl this side of the Atlantic.
Then this soup happened. Super Quick Broccoli and Blue Cheese Soup. ‘Cause broccoli… and blue cheese. What else do you need to know?! Well, you may need to know that this is ready in about 15 minutes. Yep. From raw broccoli, to steaming hot, thick and creamy, flu defeating, soul nourishing soup in 15 minutes. I feel like it’s a small victory to have a dinner/lunch/snack ready in 15 minutes.
So, something that you guys need to know about me. I’m part reptile… seriously. I’m cold ALL. THE. TIME. With winter coming the cold is settling into my bones and making me crave only foods that are hot and steaming. Only trouble is sometimes, I don’t have the 4 hours to make something slow-cooked and braised, or stewed. Sometimes I need steaming hot in a hurry.
All this Super Quick Broccoli and Blue Cheese Soup needs is a pan of chicken stock or vegetable stock; even water would work, just make sure that it’s well salted, and a blender. This blender is one of the best kitchen investments that we ever made in our house. Mr. T. got me this Kenwood Food Processor for me a few years ago and we’ve pretty much worked it everyday since. The fact that it is a blender and a food processor in one is probably the coolest thing about this Kenwood Food Processor. Usually when an appliance is two things at the same time it is really good at only one of them, or not very good at either of them. Not this one. This food processor/ blender is AH-Mazing at both. And the best thing about it is that we only have to store the base of one appliance. Win-Win! In our little Victorian house kitchen that is a huge bonus. Counter space real-estate is at an all time premium.
Right, back to this Super Quick Broccoli and Blue Cheese Soup. Once you have brought your broccoli (the world’s best superfood) to the boil and cooked until it’s tender when pierced with a knife all you have to do is ladle it into the blender and blitz in batches until it’s smooth.
But there is a secret sauce ingredient to this soup. Well… not so much secret sauce as secret leaf.
Spinach. Yep. A few handfuls of the leafy green stuff is responsible for umph in that super green colour. When I posted a photo on Instagram, tons of the comments were about how much people loved how green the soup was. I guess that’s a secret that I learned working in restaurant kitchens. When ever we made a green soup or puree we always added a handful of raw spinach. Yeah, k… that’s the key point… don’t blanche the spinach. The broccoli and stock are so hot that it wilts pretty much instantly.
And what goes better with broccoli than super soft and creamy dolcelatte blue cheese? Nothing. Nothing goes better. Trust me. It’s all about that creamy, melty texture. Oh, and almonds. You need some flaked almonds for the all important crunch factor. And some chilli’s for a bit of heat.
This soup is the perfect super fast after work dinner on a Monday night. You probably already have broccoli and cheese in the fridge. You’re only 15 minutes away from broccoli blue cheese heaven my friend. Cheers to Mondays.
Super Quick Broccoli and Blue Cheese Soup
- 400 g broccoli
- 1 litre vegetable or chicken broth
- 2 large handfuls raw spinach
- 1 long red chilli
- 100 g dolcelatte
- handful of toasted flaked almonds
Bring the broth to the boil.
Trim the broccoli and add to the broth.
Cook until the broccoli is tender when pierced with a knife.
Working in batches blend the broccoli and broth until smooth.
Place into bowls and sprinkle with the blue cheese, almonds and chilli.
Drizzle with some olive oil.