Roquefort Broccoli Soup Recipe

Ingredients:

• 2 medium broccoli heads, chopped into florets
• 2 tbsp butter
• 1 large onion, chopped
• 2 garlic cloves, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 4 oz Roquefort cheese, crumbled
• Salt and pepper, to taste
• Chopped parsley, for garnish

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onions and garlic, and sauté until tender, about 5 minutes.
2. Add the broccoli florets to the pot, and stir to combine. Pour in the chicken or vegetable broth, and bring the mixture to a boil.
3. Reduce the heat to low, and simmer for about 15 minutes, until the broccoli is tender.
4. Using an immersion blender or transferring the mixture to a regular blender, puree the soup until it is smooth.
5. Pour in the heavy cream, and stir to combine. Add the crumbled Roquefort cheese, and stir until it’s melted and fully combined.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley.

Verdict:

If you love blue cheese, you’ll be delighted with this soup. The Roquefort adds a tangy and salty touch that pairs beautifully with the tender broccoli. This soup is creamy and comforting, perfect for a chilly day.

Serving Suggestions:

Serve the Roquefort broccoli soup with crusty bread or croutons. You can also add a dollop of sour cream or Greek yogurt on top for a tangy contrast. For an extra touch of green, sprinkle some chopped chives or scallions on top.