1 tbsp NOMU Extra Virgin Olive Oil
1 white onion, chopped
¼ small fennel bulb, chopped (about ¼ of cup)
1 medium head of broccoli, separate the stem from the florets
1 medium potato, peeled and cubed
2 tbsp NOMU Chicken or Vegetable STOCK, stirred into 3½ cups boiling water
½ tsp NOMU Chilli Flakes (optional)
60g blue cheese of your choice
2 – 4 tbsp mascarpone cheese or fresh cream (optional)
NOMU Sea Salt and Black Pepper
Microgreens, to garnish (optional)
Heat a splash of Olive Oil in a heavy-based pot and sweat the onions and fennel for about 5 minutes until they turn translucent. Add the broccoli (stems only) and the potato. Cover with the prepared stock, bring to a boil and simmer for approximately 15 minutes with the lid on until the potato is tender when pierced with a knife.
Add the broccoli florets and, if necessary, top up the levels with a bit more stock. Add the chilli if you are using it and cook for a further 6 – 10 minutes until the broccoli is tender.
Process the soup in a blender or using a hand-held stick blender until it’s the desired thickness.
Add about two-thirds of the blue cheese and allow it to melt in. Add the mascarpone or cream now to make it richer and more indulgent. Season to taste.
Serve with the remaining cheese crumbled on top and a pinch of green and crimson micro leaves.
Sam’s tips: I love garnishing this soup with highly flavourful beetroot leaves, which add flavour, freshness and another texture dimension.
*Original recipe and photographs by Sam Linsell at www.drizzleanddip.com
1 tbsp NOMU Extra Virgin Olive Oil
1 white onion, chopped
¼ small fennel bulb, chopped (about ¼ of cup)
1 medium head of broccoli, separate the stem from the florets
1 medium potato, peeled and cubed
2 tbsp NOMU Chicken or Vegetable STOCK, stirred into 3½ cups boiling water
½ tsp NOMU Chilli Flakes (optional)
60g blue cheese of your choice
2 – 4 tbsp mascarpone cheese or fresh cream (optional)
NOMU Sea Salt and Black Pepper
Microgreens, to garnish (optional)
Heat a splash of Olive Oil in a heavy-based pot and sweat the onions and fennel for about 5 minutes until they turn translucent. Add the broccoli (stems only) and the potato. Cover with the prepared stock, bring to a boil and simmer for approximately 15 minutes with the lid on until the potato is tender when pierced with a knife.
Add the broccoli florets and, if necessary, top up the levels with a bit more stock. Add the chilli if you are using it and cook for a further 6 – 10 minutes until the broccoli is tender.
Process the soup in a blender or using a hand-held stick blender until it’s the desired thickness.
Add about two-thirds of the blue cheese and allow it to melt in. Add the mascarpone or cream now to make it richer and more indulgent. Season to taste.
Serve with the remaining cheese crumbled on top and a pinch of green and crimson micro leaves.
Sam’s tips: I love garnishing this soup with highly flavourful beetroot leaves, which add flavour, freshness and another texture dimension.
*Original recipe and photographs by Sam Linsell at www.drizzleanddip.com
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