Broccoli, Potato & Blue Cheese Soup
Ingredients
1 tbsp extra virgin olive oil
1 brown onion, coarsely chopped
1 leek, coarsely chopped
1 brushed potato, peeled, coarsely chopped
2 garlic cloves, crushed
1/2 cup (125ml) dry white wine
1 large head broccoli, stems included, coarsely chopped
4 cups (1L) vegetable stock or chicken stock
150g Kenilworth Dairies Blue cheese, crumbled
Small parsley leaves,
Toasted baguette slices, to serve
Method
Heat oil in a large saucepan over medium heat. Add the onion, leek, potato & garlic. Cook, stirring until onion softens. Add wine and bring to the boil. Cook until wine reduces by half.
Add broccoli & stock. Bring to the boil. Reduce heat to medium and simmer, stirring until broccoli is tender. Set to cool slightly.
Add half the cheese to the broccoli mixture and blend in blender. Return to saucepan on a low heat. Season with salt & pepper. Top with remainder of Cheese and parsley.
Serve with toasted baguette slices and enjoy!
