The most popular new book about soup and only soup comes from British restaurateur John Vincent and food writer Jane Vincent. Leon Happy Soups brings the recipes from the beloved London produce palace straight to your own kitchen. Remember: A boring bowl is not a happy bowl. Try this broccoli and blue cheese soup on a cold night and warm right up.
A healthily indulgent combination of super vegetables and rich cheese. A quiche in a bowl. In a good way.
- 2 tablespoons butter or olive oil
- 2 onions, diced
- 7 ounces potatoes, about 2 medium potatoes, peeled and diced
- 4 1/4 cups hot chicken or vegetable broth
- 2 heads broccoli, about 1 pound, coarsely chopped
- 1 1/2 teaspoons lemon juice
- 2/3 to 1 1/3 cups blue cheese, crumbled into small pieces, plus extra to serve
- pinch freshly grated nutmeg
- 3 tablespoons light or heavy cream (optional), plus extra to serve
- Salt and freshly ground black pepper
- 6 tablespoons slivered almonds, to serve
For the soup
Place a large pan over low heat. Add the butter or oil, diced onions, and a pinch of salt and cook gently until the onion is soft, about 10 minutes. Add the diced potatoes and hot broth and simmer until the potatoes are tender, about 12 minutes.
Meanwhile, toast the almonds in a hot dry pan for 2 or 3 minutes, until golden—keep watch, as they can burn easily. Set aside until ready to serve.
Add the broccoli and lemon juice to the soup and simmer for 5 minutes, or until the broccoli is just tender. Use a blender to process the soup until completely smooth. Return to the pan, but keep off the heat. Crumble in ²⁄3 cup of the cheese, and stir until it has completely melted. Taste and decide how much more you would like to add —it really depends on how pungent your cheese is.
Season with the nutmeg and some black pepper. Stir in the cream, if using, and serve sprinkled with the toasted slivered almonds, a little crumbled cheese, and a drizzle of cream.