Recipe: Broccoli Soup

This has got to be the easiest & fastest soup to make!  We'd just arrived home and needed to make a light meal...not much available but just enough to prepare this delicious soup!  The potato thickens the soup, the shallots add a subtleness and the blue cheese, well, that is the surprise "pop" of flavor!  Wow!

What I used for 2 servings:
1 bag of frozen broccoli florets (just about a pound)
3 shallots
1 medium potato (peeled, and cut into medium sized chunks)
Salt & Pepper
1 Tablespoon Olive Oil
Wedge of Blue Cheese (you can use Gorgonzola) (you can use crumbled blue or Gorgonzola cheese)


In a large pot, salt the water and bring to boil.
Cut the potato, dice the shallots
When the water is boiling, add potato chunks and continue to gently boil
Take out bag of frozen broccoli florets (or cut up fresh head of broccoli)
Add olive oil to a small frying pan, medium heat, add shallots
Cook shallots until tender - remove from heat, set aside
Add broccoli to boiling water (with the potatoes)
Boil for about 4 minutes - until potato & broccoli are just soft (not mushy)
Drain potato & broccoli BUT RESERVE SOME OF THE WATER
(it has lots of vitamins and we'll need some!)
In a blender, or in a bowl using an emulsifier, add the potatoes, broccoli and shallots
Add about 1/2 cup of the reserved water, salt & pepper to taste - puree it all together.
If too thick, add small amounts of water - be careful not to make it "runny"!
Return the puree soup to stove top and reheat (it should not need much time at all)
Serve into two bowls
Garnish with a thin wedge of blue cheese (or Gorgonzola); crumbled blue cheese works well, too
Enjoy!
Fifi

Potato & Shallots

Frozen Broccoli Florets

Garnish with blue cheese