Broccoli and Blue Cheese Soup from feastingonart.com
1 clove garlic
1 tablespoon butter
2 small potatoes
1 large head of broccoli
1 quart vegetable stock
1/2 teaspoon nutmeg
salt + ground pepper
1/2 cup of blue cheese
olive oil + fresh herbs for garnish
Finely chop the onion and garlic. Add to a large pot over medium high heat. Add the melted butter and saute until the onions become soft, around 5 minutes. Cube the potatoes and the stalk of the broccoli and add to the pot with the vegetable stock. Bring to a simmer and cook until the potatoes are tender, 15-20 mintues.
Chop the flower portion of the head of broccoli and add to the pot. After 2-3 minutes, add the nutmeg, salt + pepper and blue cheese. Stir well and use a hand blender to puree the mixture. Once smooth, spoon into bowls, drizzle with olive oil and garnish with fresh herbs.