Creamy broccoli and gorgonzola soup with toasted walnuts

March 23, 2013 (Last Updated: January 11, 2019)
Creamy broccoli and gorgonzola soup with toasted walnuts recipe

The subtle taste of the Gorgonzola is off-set by the crunchy toasted walnuts. Served with a toasted baguette, this is real comfort food.

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Creamy broccoli and gorgonzola soup with toasted walnuts

Serves: 6
Cooking Time: 45 mins

Ingredients

  • 1 large onion, chopped
  • 15ml butter
  • 15ml olive oil
  • 1 head of broccoli, broken into florets
  • 500ml good quality chicken stock
  • 100g Gorgonzola, crumbled
  • 60ml fresh cream
  • salt and freshly ground black pepper, to taste
  • walnuts, toasted and crushed, to garnish
  • Gorgonzola, to garnish

Instructions

1

Sauté the onion in the butter and olive oil until soft and translucent.

2

Add the broccoli florets and stir for 1 minute. Add the chicken stock to just cover the broccoli and simmer for 20 minutes.

3

Blend the soup in a food processor until smooth. Add the Gorgonzola and cream, stirring to combine. Season to taste.

4

Return it to the heat and heat through, but don’t let it boil. Garnish with toasted walnuts and a couple of chunky pieces of Gorgonzola, and serve.

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March 23, 2013 (Last Updated: January 11, 2019) By
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