Broccoli & Blue Vein Soup

Broccoli & Blue Vein Soup

  • 2 leeks or onions
  • 3 cloves garlic
  • 2 tbsp butter or oil
  • 2 cups chicken stock
  • 2 tbsp flour
  • 1 ½ cups milk
  • 500 grams broccoli
  • 150 grams Windsor Blue
  • 1 stalk of celery
  • handful of herbs: parsley, thyme and chives
  • salt and pepper
Sauté the leeks/onions and garlic in butter, add chopped celery and cook for 5 minutes. Sprinkle in flour, salt and pepper, and stir in the stock and milk. Allow to thicken, add broccoli and
cook carefully for 10 minutes until tender. Add crumbled blue vein, and check seasonings.

Blend for a lovely creamy green soup, and serve with dollop sour cream and broccoli spear. Delicious!