Broccoli and Blue Cheese Soup
So I had a good amount of Beirkase left over from The Kasespatzle and then I saw the recipe for this. It was meant to be! Be careful what cheese you choose (heh) the stronger the cheese, the less you want to use. Taste frequently when melting it in. I only used 3/4 cup of the Beirkase because it’s, I believe the proper culinary term is, “stanky as a mofo”. Also I didn’t have mace on hand, but I did have Old Bay, which has mace in it so I used that.
Broccoli and Blue Cheese Soup
So I had a good amount of Beirkase left over from The Kasespatzle and then I saw the recipe for this. It was meant to be! Be careful what cheese you choose (heh) the stronger the cheese, the less you want to use. Taste frequently when melting it in. I only used 3/4 cup of the Beirkase because it’s, I believe the proper culinary term is, “stanky as a mofo”. Also I didn’t have mace on hand, but I did have Old Bay, which has mace in it so I used that.
Servings: 4 serving
Ingredients
- 3 tbsps butter /
- 2 onion chopped
- 1 yukon gold potato large , chopped
- 1 broccoli large head of florets
- 6 1/2 cups vegetable stock
- 1 cup blue cheese diced ~
- pinch mace of
- salt and pepper and
Instructions
- In a soup pot, saute the onions and potato in the butter, turn down the heat, cover and let cook on low for about 7 mins
- Add the broccoli and cook another 5 mins
- Increase heat and add stock, bring to a boil then simmer 15-20 minutes
- Add the vegetables and one cup of stock to a food processor and process til smooth, adding the remainder of the stock as you go
- Return the soup to the pot and put it back on the stove on very low. Add the mace, salt and pepper and then slowly stir in the cheese til itu2019s fully melted in.
- Serve with croutons
