Another Soup Day–Broccoli Bleu Cheese Soup

Today was a cold and crisp day. It was sunny and there was a slight wind that blew all of the gunk out of the air leaving a beautiful blue sky dotted with puffy white clouds.

Autumnal colors come very late here in Tokyo, but some of the leaves are finally starting to change.

We live right next to a large hospital where there is a ton of construction going right now. There is a beautiful huge tree on the hospital grounds that they completely dug up and transplanted. Can you see why? I LOVE this tree and am so happy that they saw fit to keep it around.

The temperatures put me right back into a soup mood again. Today I bring you a twist on an old classic–broccoli cheese soup.

Broccoli Bleu Cheese Soup

4 servings.

1 large onion, chopped

2 (30mL) tablespoons olive oil

4 cups (1 liter) chicken stock

1 medium potato, peeled and cubed

1 head of broccoli, broken up into florets

3.5 oz. (100g) bleu cheese, crumbled or broken up

– Fry onion in olive oil until soft, about 5 minutes.

– Add the chicken stock and cubed potato and bring to a boil. Cook until the potato is soft, about 10 minutes.

– Add the broccoli and cook until soft, about 5 minutes.

– Remove from heat and add bleu cheese.

– Puree and serve. (Can add a dollop of sour cream if desired.)

Whether you like brussel sprouts or not, if you would like to have a bit of fun, head on over to defend your Christmas dinner from attacking brussel sprouts.

Another Soup Day

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