Blue cheese has a strong taste, and many people will find it a little stinky, but it’s surprisingly good with broccoli soup! Even though usually, I wouldn’t say I like the taste, I find the soup very delicious. Because there’s potato in the soup, it’s quite filling. And it’s so easy to make, don’t even need a blender!
If you’re not a fan of blue cheese, you can use other cheeses like cheddar instead.
25g butter (or olive oil)
¼ cup plain flour
2 cups whole milk
1 cup water
½ cup chicken stock
500g potato, peeled and diced into 1-inch pieces
1 head broccoli, cut into small florets
50g onion, chopped
1/4 teaspoon dried basil
Salt and black pepper
Blue cheese (optional)
Put potatoes into a saucepan and add water to cover the potatoes. Bring the water to the boil then turn to medium heat for 12 minutes.
Add broccoli florets to the saucepan in the last 2 minutes.
Drain and put the broccoli aside
Put the potatoes back in the saucepan, add butter (or olive oil) and cook on medium heat. Add flour and stir well with the potatoes.
Turn to high heat, slowly mix in the milk, water, and chicken stock, bring to a boil, and keep stirring. Turn to medium heat and cook for about 10 minutes.
If you want to make the soup thinner, you can add more chicken stock or milk
Add broccoli, onion and dried basil and cook for another 30 minutes
Use a spoon to mash the potato and broccoli as much as possible
Stir in a small piece of blue cheese, season with salt, black pepper. Serve the soup with croutons and some blue cheese crumbles on top.
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