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.