I don’t think it will come as a particular surprise to anyone that blue cheese and broccoli is a gorgeous combination. This lovely soup recipe, which I tore out of a magazine many years ago, is an absolute winner. The cream cheese makes the texture fantastically luxurious while the blue cheese adds depth of flavour – but in a sufficiently modest quantity that the points are kept low.
1 onion, chopped
2 cloves garlic, crushed
450g broccoli broken into florets
Veg or chicken stock made up to 850ml
200g extra light soft cheese
300ml skimmed milk
60g blue cheese, crumbled
Serves 4, 4 pro points per serving
In a large pan, using a couple of squirts of spray oil if desired, saute the onion and garlic until softened (adding a generous pinch of salt will help get them nice and sweaty).
Add the broccoli, tip in the stock and then simmer for around 15 mins until the brocolli is tender.
Remove from the hob, chuck in the soft cheese and allow it to melt into the soup in the residual heat.
Once the soup has sufficiently cooled so as to no longer be a hazard, transfer to a blender and whizz until smooth.
Meanwhile, put the milk and blue cheese into the same saucepan and gently melt the blue cheese into the milk. When the soup is blitzed, return it to the pan and stir through the milky cheesy goodness.