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Boccoli & Blue Cheese Soup with Sumac
Recipe by Fiona, Wednesday, 17 February 2010

This recipe has been tried and tested 2 Users Voted
Description

 

A very quick and easy soup to prepare for lunch or supper. Serve piping hot with plenty of fresh, rusty bread and creamy butter. Using a hand blender makes this a one-pot dish but alternatively ladle into a liquidiser or food processor to puree.
Ingredients

 

  • 2 shallots, roughly chopped
  • olive oil
  • 500g broccoli (large head), trimmed and roughly broken
  • 750ml hot chicken stock
  • 50g blue cheese plus extra, crumbled for garnish
  • small bunch chives, snipped, reserving some for garnish
  • 2tsp sumac plus extra for garnish
  • sea salt and black pepper

 
recipe image
Recipe Categories
Starters & Salads
Midweek Express
Serves
4
Method

 

In a large saucepan, cook the shallots in a little olive oil until they have softened and are translucent. Add broccoli and hot stock, bring to boil, cover and reduce to simmer for about 10 mins until broccoli is tender. Remove from the heat and allow to cool.

Add the blue cheese, chives and sumac then blitz to a smooth consistency with a blender. Season to taste and serve very hot (but don't boil once the cheese has been added) garnished with a little crumbled blue cheese, snipped chives and a sprinkle of sumac.

Additional Tips

 

click here for full blog version with more information about sumac

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