Broccoli and celery soup

Posted by petra08 on January 3, 2018 · 13 Comments 

January arrived in a mist of grey weather. It was the kind of weather when a cup of hot chocolate is a must and we used the last log inside for a fire, the logs in the store outside all felt damp.

I was wondering if this was a sign of weather to come when it cleared in the afternoon and we got the winter coats out, woolly hats on, dogs on leads and headed for the beach.

Our little puppy isn’t so little anymore, she has doubled in size and  the legs are almost impossibly long. Needless to say she thinks that running is one of the best things ever. I wish I was more like her and loved running quite as much, or at all to be honest.

 

The beach, and especially when the tide is out is everyone favorite, the world feels a little bit larger, the air around you a little bit crisper.

 

 

We all felt a bit windswept after the walk and we needed a soup to warm us up.

 

I had broccoli, celery and some gorgonzola piccante in the fridge that would make the base for a great soup. I didn’t use many ingredients and the cheese can of course be exchanged for any cheese of your liking, or none at all.

 

Broccoli, celery and gorgonzola soup

preparation time 10 minutes

cooking time 15 minutes

serves 4-5

Ingredients

• 1 large stem of broccoli, separated and stem peeled and chopped
• 100 gr or 3.5 oz gorgonzola piccante
• 2 shallot onions, peeled and sliced thinly
• 15 dl or 7.5 cups of vegetable stock
•   1 tbsp Shaoxing rice wine
• a pinch of chilli flakes
• 1 tbsp Rice wine vinegar
• 3 celery stalks, sliced thinly
• salt & pepper to taste

Rinse and chop the broccoli. Place it in the stock and bring it to a boil. Add the sliced celery, the shallots, rice wine vinegar, a pinch of chilli flakes and the Shaoxing rice wine. Simmer until the broccoli is just cooked through, soft but not mushy.

Place everything in the blender, I did it in four batches. Once all the soup is smooth place it in a pan on the lowest heat. Stir in the Gorgonzola and stir until melted. Taste with salt and pepper if needed.

Peel a celery stick to remove the “strings”. Then make ribbons for garnish, add a sprinkle of cress and the soup is ready to serve. If you want a more substantial meal boil and egg, cut it in half or quarters and add to the soup before serving.

 

 

What is your favorite soup? I find it hard to choose but this absolutely hit the spot and the Gorgonzola Piccante was a little sharp and absolutely delicious in a soup.

 

 

 

 

 

 

 

 

 

 

 

 

Filed under Allotment/Veg, Amuse bouche, Blue cheese, Broccoli, Celery, Cheese, Chilli, Gorgonzola, Main course, Onion, Recipe, Starter, Vegetarian