27/10/2025
🥦 Broccoli & Cashel Blue Cheese Soup
Really loved this soup. I’m not a fan of blue cheese on its own but I do love a blue cheese sauce or a soup.
This adapted is from Dr. Saira Hameed ()
I used Jersey Milk for extra creaminess and also a slug of cream to make this extra rich. I served with a beautiful h**p sourdough from .ie
If you would like to give it a go here is the recipe..
Ingredients
• 1 tbsp olive oil
• 10 g unsalted butter
• 1 large leek, sliced
• 3 celery stalks, sliced
• 3 cloves garlic, sliced
• 2 bay leaves
• 500 g broccoli, chopped into florets
• 800 ml vegetable stock (or bouillon)
• 150 ml whole milk
• 150 g creamy blue cheese (e.g. Stilton, Gorgonzola, Cambozola) or Cheddar, diced or grated
• Salt and black pepper
To serve (optional):
• Extra virgin olive oil
• Parmesan shavings
⸻
Method
1. Heat the olive oil and butter in a large saucepan.
Add the leek, celery, garlic, and bay leaves.
Cook for 5–10 minutes, until the leek is soft and the garlic starts to turn golden.
2. Add the broccoli and stir to mix.
Season lightly with salt and pepper, then add the vegetable stock.
Bring to a simmer and cook for 20 minutes, until the broccoli is soft.
3. Add the milk and cheese, stirring until the cheese melts.
4. Remove from the heat and blend (using a stick blender or countertop blender) until smooth.
Check the seasoning and adjust to taste.
5. Serve with a drizzle of olive oil, a little black pepper, and Parmesan shavings.
