Cheddar and broccoli soup.

The thing about food blogging, is that you need to make things every week.  It’s fun!  It can also be frustrating when the food you make doesn’t turn out the way you wanted it to and there’s an empty screen waiting for a blog post.

In the last couple of weeks I’ve made a gorgeous almond and apricot stuffing for pork that tasted beautiful, but frankly, would kill my blog if I photographed it; a loaf of banana bread that tasted so good when toasted and smothered in Nutella that it was gone before I could get a shot of it; and then there was a baba ganoush that tasted okay, but was not really as delicious as baba ganoush can be.  Yes, writing a food blog can be frustrating.  I may just start reviewing movies instead.

To cheer myself up, I made a favourite soup of mine this weekend.  It’s not as naughty as you might expect from me, but you can double the cheese content if you like and even add a splash of double cream to make it more indulgent.  Either way, it’s a nice little soup to push you on until I post something more sugary.  Aah, it’s good to be back.  I missed ya!

Cheddar and broccoli soup.

1 broccoli stalk

100g mature Cheddar

Vegetable stock

 2 large potatoes

salt pepper

I cut off the brocoli florets and boiled them in water until tender.  I peeled and cubed the potatoes and boiled them until soft (just over ten minutes) in salted water and then drained them.

I placed the vegetables (and the water in which I’d cooked the broccoli) in a large pot and poured in enough vegetable stock to cover them.  I brought the stock to the boil and then took the pot of the heat.  Allowing the stock to cool made it safer to blend up the soup using a hand blender.  Once this was done, I grated the Cheddar into the soup and stirred it until completely melted.

Finally, I tasted the soup and seasoned it with plenty of sea salt and some black pepper.  It’s tastes delicious served with extra grated cheese and some crusty bread!

Tip:  Adding the broccoli water helps retain the nutrients lost through cooking.  Discard the water that you cooked the potatoes in because it often contains impurities and starch and doesn’t taste particularly nice.

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4 thoughts on “Cheddar and broccoli soup.

  1. Thanks for the recipe, but for some reason the soup turned out to be … A bit plain. I tried butter, olive oil, more cheese, but it just tastes like broccoli and onions with water. The texture was just perfect

  2. Hi Sally, thanks for your comments. My recipe doesn’t have any onions in it and I always use some nice vegetable stock rather than plain old water. Adding butter or oil doesn’t help because it just makes the soup greasy. A splash of double cream is a good addition. Hope that helps. 🙂

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