Serves 4:
2 tablespoons (olive) oil
1 onion, finely chopped
2 stalks of celery, finely chopped
1 leek (white part only) chopped
1big potato, diced finely
50grams of butter
1 liter of (vegetable of chicken) stock
1 head of broccoli with stem
300grams of gorgonzola dolce, crust removed
Salt and pepper
Method:
Heat the oil in e deep pan and soften the onion without coloring them. Add water if the onion sticks to pan.
Add the celery, leeks, potato, butter and stir until butter is melted, cover and let simmer for 5 minutes.
Meanwhile cut the broccoli in florets and finely dice the stem.
Add the stock to the pan and the diced stem of the broccoli and let simmer for about 10-15 minutes, until all vegetables are soft. Then add the florets of the broccoli and cook another 5 minutes.
(optional) take some florets out of the pan to save as decoration and some gorgonzola pieces)
Puree the soup in blender.
Add the gorgonzola, also keep some for decoration.
Season to taste with salt and pepper.
Ladle into bowls and decorate with the cheese and broccoli.
Recipe and photos Gardeninglady
If you don’t like gorgonzola or want something more pungent try Stilton, or cream if you don’t like either.
