I remember as a child my parents having lots of dinner parties and for a while Broccoli and Stilton soup was regularly on the menu.
Jump forward a few years, or decades, and I’ve got some leftover Gorgonzola loitering in my fridge and two enormous heads of broccoli, well, it had to be done!
The Gorgonzola has a much milder and creamier flavour so my boys manage the blue cheese flavour very well and as they all love broccoli this soup cannot go wrong!
This soup freezes well, hence the large quantity as I always freeze half.
1 onion, diced
1 medium potato, peeled and diced
1.4kg broccoli, stems roughly diced and florets
1.2l chicken or vegetable stock
600mls full cream milk
200g Gorgonzola cheese, roughly diced
salt and pepper
In a large pan, melt the butter over a medium heat and add the onion, diced potato and diced broccoli stem. Cook until the onion is soft.
Add the stock and milk, bring up to a gentle simmer and cook until the broccoli and potato are cooked through.
Add the broccoli florets and simmer gently until cooked through.
Remove the pan from the heat and add the Gorgonzola, stir well to let the cheese melt completely.
Using a stick blender, blend the soup to a smooth consistency. Season well.
Reheat gently and serve.