Broccoli and blue cheese soup
1 medium, chopped
2 cup(s), (500ml)
canned cannellini beans, rinsed, drained
blue vein cheese
60 g, crumbled
- Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened.
- Meanwhile, separate broccoli florets from stems. Coarsely chop stems. Add stock, beans, broccoli stems and 3/4 cup (185ml) water to pan and bring to the boil. Reduce heat and simmer, covered, for 5 minutes or until stems are tender. Add broccoli florets. Simmer, covered, for 5 minutes or until florets are just tender. Remove 1 cup florets with a slotted spoon. Cover reserved florets to keep warm.
- Using a stick blender or processor, process soup until smooth. Season with salt and pepper. Return soup to medium heat. Cook, stirring, for 2–3 minutes or until heated through.
- Serve soup topped with reserved broccoli florets and sprinkled with cheese, chives and pepper.