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Cliff, Kelly, and I are big lovers of broccoli. Much like brussel sprouts I think that broccoli has a bad reputation. Parents will often say: you can eat that cookie if you eat your broccoli. But, why not cook broccoli in a way that people actually want to eat it. We love roasted broccoli with a little olive oil and garlic. When I cook it for Cliff and I made a ton of it. And we eat every last bite. It seriously tastes good! Like we get excited to eat it. Weird, right?
When Cliff and I were in Mexico we had broccoli chowder soup with gorgonzola. It was amazing!! Each bowl came with a little dollop of something in the middle with a crouton stuck in it. We ordered this same soup 3 different nights and every night I would wonder what that dollop was. The only thing I could think of was that it was a little scoop of mashed potatoes. Which, once stirred would thicken the soup. When we got home I knew I wanted to recreate that soup. I searched for a basic cream of broccoli soup. When I found this one on Food Network I knew it would be perfect because it called for potato! We pretty much stuck to the recipe but stirred in a generous amount of gorgonzola which I think really makes the soup. If you think you hate gorgonzola or blue cheese I encourage you to give it another try. Gorgonzola is a very tasty cheese! We loved this soup and it was super easy to make.
Here is what you’ll need. Except no milk.
Saute the butter, onion, and garlic
Chop the potatoes into small pieces
Add them to the pot
Add the chicken broth and cook until the potatoes are tender
Add the broccoli and cook another few minutes
Remove from heat and blend
Return to heat and add the nutmeg, salt, and pepper
Stir in the heavy cream
Finally, add in that yummy gorgonzola
Broccoli fan or not, gorgonzola fan or not, I really hope you love this soup as much as we did!
Ingredients
4 tablespoons butter
2 cloves garlic, chopped
1 half onion, chopped
1 russet potato, peeled and chopped (ours were really small so I used 2)
6 cups chicken broth
3 cups broccoli florets, chopped
1 teaspoon nutmeg
salt
pepper
½ cup heavy cream
½ cup of gorgonzola, crumbled
Directions
Heat the butter on medium heat in a large pot or dutch oven. Once melted add the onion and garlic. Cook until translucent; about 3 minutes. Add the potato and coat with butter. Add the chicken broth. Cook until the potatoes are tender; about 10 minutes. Add the broccoli and cook about 5 more minutes. Remove from heat. Using a blender or immersion blender blend the soup until there are no large chunks. It does not have to be completely pureed. Some small pieces of broccoli are fine. Return to low heat and add the nutmeg, a sprinkle of salt and pepper and the heavy cream. Check the seasonings and adjust as needed. Stir well. Add in about ¾ of the gorgonzola crumbles. Stir until the gorgonzola is well incorporated. Remove from heat. Top each serving with a few crumbles of gorgonzola.
Source: Adapted from Food Network
About Kara Smith
Ohhhhhhh help me.
Oooo I love broccoli soups but I never thought to try gorgonzola in one :O Sounds awesome!
Love broccoli and cheese soups…I bet it’s great with gorgonzola!
Love Gorgonzola cheese! Can’t wait to try this!