Broccoli and gorgonzola soup

Serves 4.

The best things we see, or taste, are often such simple things. Take pizza. as an example, we feel soup ranks alongside this.

Soup is. so warming and comforting, which is perfect for what we need right now during these colder months and in particular as we turn our heating on less.

This simple, yet tasty soup can be knocked up in around 30 minutes with less than 10 minutes taking up prep time.

Add some Italian Gorgonzola to your basket.

Ingredients

120g Italian Gorgonzola DOP Argento
2 heads of broccoli
2 cloves of garlic
850g Chicken or Vegetable stock (low salt if preferred)
1 White Onion
1 knob of butter
1 tablespoon Extra virgin rapeseed oil, or olive oil
Double cream
Salt and pepper to taste
a small handful of fresh flat leaf parsley
A couple of slices of Sourdough bread to dip

Method

Peel and roughly slice the onion, peel and crush the garlic cloves. Roughly chop the heads of broccoli into pieces around about 2cm cubed, include the stalk. Set aside some smaller flowers to dress on top of the soup. Break the gorgonzola into chunks, leaving some smaller chunks to one side for dressing.

Cooking guide – Hob

Heat a saucepan on a medium heat, add the oil and butter. Once melted add the onion to the pan and saute gently for around 10 minutes until translucent and soft, stir occasionally to ensure that it doesn’t burn. Add the garlic and cook for 1 – 2 minutes, stirring frequently. Add the broccoli and stock and season to taste. Once it is boil reduce to a gentle simmer, place a lid on the pan and leave for 25 minutes.

Once cooked, take off the heat and using an immersion blender blend until reaching a soup consistency, this bit is up to you, if you like your soup a bit chunky blend a little less and vice versa.

Pour into bowls, drizzle some double cream, creating a nice swirl. Add the pieces of broccoli and Gorgonzola and finally finish with some torn fresh flat leaf parsley and cracked pepper.

Cooking guide – Instant pot

Pre-heat the Instant pot on the saute setting set to low. We set our timer for 20 minutes, just to be sure. Once at temperature add the oil and butter. When melted add the onion to the pan and saute gently for around 10 minutes until translucent and soft, stir occasionally to ensure that it doesn’t burn. Add the garlic and cook for 1 – 2 minutes, stirring frequently. Add the broccoli and stock and season to taste. Cancel the saute setting. Place the pressure cooking lid on and set the timer for 8 minutes.

Once the cooking cycle has finished use quick release function and remove the lid when possible. Using an immersion blender blend until reaching a soup consistency, this bit is up to you, if you like your soup a bit chunky blend a little less and vice versa.

Pour into bowls, drizzle some double cream, creating a nice swirl. Add the pieces of broccoli and Gorgonzola and finally finish with some torn fresh flat leaf parsley and cracked pepper.

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