Renvyle House Hotel

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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:

1. Melt butter and soften the onion and shallot in a large pot.
2. Add broccoli, potatoes, garlic and rosemary.
3. Cook for about 5 minutes.
4. Add celery and stock and simmer until everything is tender (about 20 minutes).
5. Remove Rosemary stems and whiz in a food processor.
6. Return to the pot, add the blue cheese, cream and parsley reheating gently, do not boil.
7. Taste for seasoning and serve in warmed soup plates with a sprinkling of the remaining parsley and some freshly baked brown bread.