400g broccoli florets and stalks, cut into small pieces
500ml white chicken stock or vegetable stock
50g butter
1 onion, thinly sliced
6 spring onions, thinly sliced
4 garlic cloves, finely chopped
100g Bleu d’Auvergne cheese
100g double cream
3g salt
12 turns freshly ground black pepper
1 pinch freshly grated nutmeg
Place a medium saucepan over a low–medium heat and add the butter. Once melted, add the onion, garlic, salt, pepper and nutmeg. Cover with a lid and sweat gently until soft, without colouring, for approximately 5 minutes.
Add the broccoli and spring onions, cover again and cook for a further 3–4 minutes. Pour over the hot stock, cover with a lid and bring to a gentle simmer.
Remove the lid, add the double cream and cook for around 5 minutes, until the broccoli is tender. Add the Bleu d’Auvergne, then transfer to a blender and blend until coarsely puréed.
Serve immediately, finishing with a few extra crumbles of Bleu d’Auvergne stirred through or placed on top.
400g broccoli florets and stalks, cut into small pieces
500ml white chicken stock or vegetable stock
50g butter
1 onion, thinly sliced
6 spring onions, thinly sliced
4 garlic cloves, finely chopped
100g Bleu d’Auvergne cheese
100g double cream
3g salt
12 turns freshly ground black pepper
1 pinch freshly grated nutmeg
Place a medium saucepan over a low–medium heat and add the butter. Once melted, add the onion, garlic, salt, pepper and nutmeg. Cover with a lid and sweat gently until soft, without colouring, for approximately 5 minutes.
Add the broccoli and spring onions, cover again and cook for a further 3–4 minutes. Pour over the hot stock, cover with a lid and bring to a gentle simmer.
Remove the lid, add the double cream and cook for around 5 minutes, until the broccoli is tender. Add the Bleu d’Auvergne, then transfer to a blender and blend until coarsely puréed.
Serve immediately, finishing with a few extra crumbles of Bleu d’Auvergne stirred through or placed on top.
We use cookies to understand how you use our website and to improve your experience. To learn more about our use of cookies and our approach to data privacy, please see our privacy policy. By continuing to use our website, you accept our use of cookies.