Wholemeal Kale and Walnut Spaghetti with Udo’s Rocket and Walnut Pesto
Pesto is one of those lifesaver ingredients – perfect to have on hand as a versatile addition to countless dishes. Tonight, I’m using it to
Broccoli, Fennel & Gorgonzola Soup
Broccoli, Fennel & Gorgonzola Soup
A lovely go to soup if entertaining at any-time of year.
Serves:
6
Course Broth, Mains, Soups, STAR
Diet Child Friendly, Diabetic Friendly, Gluten Free, lower-carb option, Sugar free, Vegetarian
Servings 6 - 8
Ingredients
- 3 tbsp olive oil
- 100 g butter
- 30 g garlic finely chopped (2-3 cloves)
- 250 g onion finely diced (1 large onion)
- 250 g leek finely diced (1 large leek)
- 250 g fennel bulb thinly sliced (1 med bulb)
- 350 g broccoli cut up small, separate stalk and florets (1 med head)
- 300 g potatoes peeled and diced (2 large)
- 1.2 litre vegetable or chicken stock 2-3 kallo stock cubes
- 200 ml milk
- 200 mil cream
- 15 g parsley finely chopped
- 10 g chervil finely chopped
- 200 g gorgonzola cheese crumbled
Method
- Place a large saucepan over a medium heat. Add oil then garlic, cook for 30 seconds – 1 minute, stirring to prevent the garlic burning. Add the butter and allow to melt then add in the onion, leek, fennel and broccoli stalk - cook until softened, about 10 -15 minutes until soft and translucent.
- Add the potato and stock, bring to boil and reduce to simmer, cook for 15-20 minutes. Add the broccoli florets and milk, gently simmer for 8-10 minutes, until broccoli is tender. Add the herbs and season with salt and pepper
- Transfer to liquidizer and blend to smooth in batches, fill a blender halfway with mixture and puree until smooth (use caution when blending hot liquids). Return pureed soup to pot and add the cream and 2/3 of the gorgonzola. Bring back to a low simmer allowing the cheese to melt into a velvety cream.
- To serve: Ladle the soup into serving bowls and top with leftover gorgonzola.
Maggie's Tips
- You can make ahead up to 2 days in advance, cool, cover and leave in the fridge until needed, or freeze for up to 3 months.
- Any blue cheese is good in this soup. Some of my favourite are Cashel Blue, Young Buck, Roquefort, Stilton or Bleu d'Auvergne to name a few.
- Serve with crusty sourdough baguette or a nice home-made brown bread
- Lower-carb option;Omit potatoes and replace with a mix of broccoli and fennel.
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