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    Creamy broccoli and gorgonzola soup with toasted walnuts

    Creamy broccoli and gorgonzola soup with toasted walnuts recipe

    The subtle taste of the Gorgonzola is off-set by the crunchy toasted walnuts. Served with a toasted baguette, this is real comfort food.

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    Creamy broccoli and gorgonzola soup with toasted walnuts

    Serves: 6
    Cooking Time: 45 mins

    Ingredients

    • 1 large onion, chopped
    • 15ml butter
    • 15ml olive oil
    • 1 head of broccoli, broken into florets
    • 500ml good quality chicken stock
    • 100g Gorgonzola, crumbled
    • 60ml fresh cream
    • salt and freshly ground black pepper, to taste
    • walnuts, toasted and crushed, to garnish
    • Gorgonzola, to garnish

    Instructions

    1

    Sauté the onion in the butter and olive oil until soft and translucent.

    2

    Add the broccoli florets and stir for 1 minute. Add the chicken stock to just cover the broccoli and simmer for 20 minutes.

    3

    Blend the soup in a food processor until smooth. Add the Gorgonzola and cream, stirring to combine. Season to taste.

    4

    Return it to the heat and heat through, but don’t let it boil. Garnish with toasted walnuts and a couple of chunky pieces of Gorgonzola, and serve.

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