This is a delicious soup perfect for the cold weather that is most likely heading our way. If you don't like strong blue cheese, you could opt to use a milder gorgonzola or even cheddar here. The broccolli and the blue cheese really do marry well together so why not give it a shot - believe me, its worth it!
1 large garlic clove, finely chopped
1 large onion, roughly diced
1/2 tsp curry powder
2-3 sprigs thyme, finely chopped
1 head of broccoli, approx 300g, cut into small pieces/florets
1 litre good chicken stock
100g stilton or roquefort cheese
salt & pepper
Heat a large pot over a medium heat and add some olive oil.
Add the onion, garlic, thyme and curry powder and fry gently until softened.
Add the broccoli and the hot stock. Bring to the boil and then simmer for approximately 10 minutes until the broccoli is tender.
Remove from the heat and blend until smooth using a hand blender.
Put back on the heat and add the blue cheese. Stir until melted, taste and season as required. ( The blue cheese will have added salt already to the soup so it may not need any additional salt).
Serve the soup in bowls with some crusty brown or white bread and an extra sprinkle of blue cheese on top.