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Broccoli and blue cheese soup

Serves 4
Prep time: 5 mins
Cooking time: 10-15 mins



  • 3 Tbsp butter
  • 1 small onion, finely chopped
  • garlic clove finely chopped
  • 750g broccoli florets
  • 2 cups chicken stock
  • 1/2 cup croutons
  • 150g Danish Blue Castello,
  • divided into pieces
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 150 ml cream
View the method
  1. Melt butter in a medium pot over high heat.
  2. Add onion and garlic, cook until softened, about 4 minutes. Add broccoli and broth and cook, covered, until florets are tender, about 7 minutes.
  3. Spoon out 1 cup small florets and reserve.
  4. Add 75g blue cheese, salt, pepper, and cream to the pot. Purée soup in a blender until very smooth.
  5. Divide mixture among 4 bowls. Garnish each with reserved florets, a sprinkle of remaining Castello Blue cheese, and a few croutons.
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