During the summer, soup can get a little neglected. There is of course perennial favourite, Gazpacho, but for those who can't deal with cold, pureed vegetables, soup is largely off the menu during summer months.
Broccoli, along with its good friend blue cheese however, make a delicious soup that is just as appetising in the summer months. Instead of blending the cheese into the soup, chunks of creamy dolcelatte float around a deliciously fresh, green and summery soup, making it as delicious on a warm day as on a cold one.
You could really use any blue cheese in this recipe, but I favour Galbani Dolcelatte, because it has a subtler, creamier flavour than most blue cheeses, so will not overpower the light, fresh taste of the broccoli.
Ingredients (serves 2-3)
1 large head of broccoli - cut into florets
1 small bunch of spring onions/scallions - finely chopped (about 4-5)
500mls of vegetable stock
200g of dolcelatte, cubed
1 tablespoon of olive oil
salt/pepper
Directions
Heat the olive oil in a large saucepan, and gently fry the spring onion for 5mins until lightly browned. Pour vegetable stock into the pan and bring to the boil.
Once boiling, plunge broccoli into the stock and simmer for 3-5mins until broccoli is tender. Any longer and you will boil away the vitamins and gorgeous bright green colour.
Remove from the heat and blend with a handblender. Season with salt and pepper (you shouldn't need much salt if using instant stock).
Divide between two bowls and top with handfuls of cubed dolcelatte. Stir so that cheese begins to ooze into the soup and serve.
Image via devinickdairy.co.uk