When you buy a head of broccoli from the shops it usually comes with quite a bit of stalk that most people chop off and bin – don’t – keep them and make this lovely Broccoli & Brie soup instead (sometimes I chuck the stalk ends into the freezer until I need them as you want about three stalks and half of the head of broccoli to make this soup.)
If you are not a fan of Brie then you can use another soft cheese like Philadelphia.
Broccoli & Brie soup Ingredients
1 1/2oz butter
1 carrot peeled and diced
1 onion diced
3 chestnut mushrooms diced
2 cloves garlic – thinly sliced
2 Bay leaves
Broccoli stalks and the head sliced and chopped up. (reserve about half of the very top most florets trimmed right back to add to the soup at the end)
1/2pt veg stock
300g pack of Brie (or soft Cheese)
pinch of nutmeg
Soften/Sweat all the veg in a pan with the 1 oz butter and a twist of pepper over a medium heat for about 10 mins. Add the stock and the bay leaves stir to pick up anything that might have caught at the bottom of the pan then add the milk – bring back up to heat and light simmer for another 10 mins.
Pour everything from the pan into a blender and wizz on full for about 2-3 mins, while the soup is blending add a small knob of butter, a small pinch of nutmeg to the saucepan and the reserved broccoli florets and cook for a few minutes to soften slightly then add the the blended soup and bring back up to a simmer and serve.
If you want you could add some extra crispy smoked bacon bits sprinkled on top
Note: a hand blender isn’t really good enough to make make a super creamy soup but if that’s all you have then not to worry.