Broccoli and celery soup

Broccoli and celery soup

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.

 

Dog on beach

 

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.

 

Broccoli and celery soup

 

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.

 

 

 

 

 

 

 

 

 

 

 

 

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Comments
13 Responses to “Broccoli and celery soup”
  1. mistimaan says:

    Nice and tasty recipe

  2. Megala says:

    Looks so delicious !

  3. Lovely Petra – can’t go past the rich flavour of Gorgonzola. And please do share some more photos of your pup!

    • petra08 says:

      hi Laura
      I love Gorgonzola and it was perfect with broccoli.
      I will share more pics of little Libby, she grows so fast and we were so lucky to find her! I think she might think the same thing when she is spread out on the sofa after a big run on the beach and a nice dinner! 🙂

  4. TurksWhoEat says:

    Your puppy is soooo cute!! Broccoli soup is one of my favorites but I haven’t made it in a long time. Now I’ll be craving it and need to make it soon 🙂

    • petra08 says:

      Thank you so much! She is an absolute find and even when she is a bit naughty it is impossible to stay cross with her for any length of time! We were so lucky!
      Broccoli soup is wonderful. It is getting colder here so more soups are lining up! Happy 2018! 🙂

  5. This looks lovely! Something to warm one up!

    • petra08 says:

      Thank you! It did hit the spot and I liked the celery, both cooked and shaved for a bit of extra flavor and texture 🙂

  6. Sumith says:

    Loved the addition of gorgonzola in soup. Soup sounds so comforting! Nice share Petra.

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