Normally, when one thinks of broccoli cheese soup, cheddar cheese comes to mind. However one of my favorite supermarket soups is a delicious blend of broccoli and blue cheese. Now don't go all "eww I hate blue cheese" on me. Stirred into a puree of tender, green broccoli, the blue cheese is mild and creamy rather than moldy and pungent.
This soup is elegant, delicious, and elevates a cafe classic to a whole new level of sophistication. I topped my bowl with crunchy cheddar croutons. You really won't regret giving this smooth soup a chance, so see how I made it when you read more.
1/4 cup butter
1 onion, finely chopped
1 head broccoli, thick stems removed, chopped
6 tbsp. flour
3 3/4 cups chicken or vegetable stock
1 1/2 cups milk
3/4 cup Stilton or other blue cheese, crumbled
Salt and pepper
4 to 5 tbsp. heavy cream
2 slices of white bread per person, crusts removed, cut into 1/2 inch cubes
olive oil to coat
salt and pepper
1 heaping tbsp. per person finely grated extra sharp cheddar cheese
- Melt the butter in a large soup pot over medium heat.
- Add the vegetables, and fry gently for 5 minutes until soft but not browned.
- Stir in the flour and cook for 1 minute. Remove from heat.
- Stir in the stock and return to heat. Bring to a boil, stirring continuously until the soup thickens. Allow to simmer on low heat for 30 minutes.
- Meanwhile make the cheddar croutons: preheat the oven to 350°F. Place the bread cubes on a cookie sheet covered with foil. Toss with olive oil, salt, and pepper to coat. Sprinkle with cheddar cheese.
- Bake in the oven until crisp and brown 12-15 minutes. Set aside to cool.
- Cool soup slightly and blend with an immersion blender or regular blender.
- Return soup to pan, add the milk, and heat gently. Stir in the Stilton, salt and pepper, and heavy cream until melted. Reheat slowly allowing the cheese to melt, over low heat for 10-15 minutes. Do not allow soup to boil at this point, it will curdle.
- To serve, garnish with croutons.