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BROCCOLI AND BLUE CHEESE SOUP
BROCCOLI AND BLUE CHEESE SOUP
serves 4
© At home in Renvyle by Tim O’Sullivan, 2005
Ingredients:
450g / 1 lb broccoli florets
1 onion, peeled and chopped
3 shallots, peeled and chopped
6 medium potatoes, peeled and chopped
50g / 2 oz butter
600ml / 1 pint chicken stock
1 stick of celery, finely chopped
1 sprig of fresh Rosemary
1 clove of garlic, peeled, crushed, chopped
a bunch of parsley, finely chopped
50g / 2 oz blue cheese, diced small
150ml / 4 fl oz cream
Method:
Melt butter and soften the onion and shallot in a large pot. Add broccoli, potatoes, garlic and rosemary. Cook for about 5 minutes. Add celery and stock and simmer until everything is tender (about 20 minutes). Remove Rosemary stems and whiz in a food processor. Return to the pot, add the blue cheese, cream and parsley reheating gently, do not boil. Taste for seasoning and serve in warmed soup plates with a sprinkling of the remaining parsley and some freshly baked brown bread.







