broccoli & cheese soup.

There is nothing like a bowl of creamy soup on a fall afternoon. This recipe is from Gwyneth Paltrow's My Father's Daughter. It is very simple, only takes a half hour & has great flavor. 

broccoli & cheese soup.

serves 4

2 tbsp extra virgin olive oil
2 cloves garlic, peeled and thinly sliced
1 onion, peeled and roughly diced
2 large stalks broccoli, cut into small florets
4 cups vegetable stock
½ tsp coarse salt
¼ tsp freshly ground black pepper
1 cup rocket/ arugula (or watercress)
1/4-1/2 cup crumbled strong assertive Stilton for the adults or grated cheddar for the kids

1. Heat the olive oil in a large saucepan over medium heat. Add the garlic and onion and saute for just a minute, or until fragrant. Add the broccoli and cook for 4 minutes, or until bright green. 
2. Add the stock, salt & pepper, bring to the boil, lower the heat and cover. Cook for 8 minutes, or until the broccoli is just tender. 
3. Pour the soup into a blender and puree with the rocket until quite smooth. Be very careful when blending hot liquids. Start slowly and work in batches is necessary. Pour the soup back into the pan, stir in the cheese, taste and add more if you'd like. Serve with black pepper and a drizzle of your best olive oil.

happy eatings & cheers!