The Recipes

Broccoli and Bleu Cheese Soup

When I was in Iceland earlier this year, many of the restaurants and pubs in Reykjavik would have a self-service type of set up for the Soup of the Day.  I love, adore, cherish soups, period.  Sometimes they would be served in those lovely, house-made bread bowls; other times, with a wedge of bread on the side.  One of my favorites was a broccoli and bleu cheese soup that was certainly laden with tons of heavy cream.  Here is my slimmed down attempt to bring those flavors back to my D.C. apartment:

Broccoli and Bleu Cheese Soup


- 1 head of broccoli, chopped into 1/2-in. pieces
- 1 large baking potato, or 3 small, chopped into pieces
- 1 leek, sliced
- 1 shallot, chopped
- 2 cloves garlic, minced
- 2-3 c. chicken or vegetable stock
- 1 bay leaf
- 1/2 c. bleu cheese
- olive oil
- salt
- pepper

In a large soup pot, heat 2-3 T. of olive oil.  Add the leek and shallot and allow to soften, approximately 7-8 minutes.  Season with salt and pepper.  Add the garlic and cook for an additional minute.   Add the broccoli and potatoes and cook for 5 minutes and season again.  Add the stock and bay leaf and allow to simmer for at least 30 minutes, preferably an hour. 

Remove the bay leaf.  Using an immersion blender, puree the soup.  You can also transfer the soup to a standard blender and puree in batches.  Return the soup to the pot and taste; season to your liking with salt and pepper.  Stir in the bleu cheese and simmer another 5-6 minutes.

Ladle into bowls and top with whatever you like; I decided to add another cheese flavor and topped with a bit of crumbled goat cheese and chopped scallions.