WITH WALNUT CRUMBLE
Broccoli & blue cheese soup
Prep time: 5 minutes
Cook time: 10 minutes
Serves: 4 people
- Times
- Description
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- Ingredients
- Method
- Notes
- Nutrition
Broccoli & blue cheese soup
- Prep time: 5 minutes
- Cook time: 10 minutes
- Total time: 15 minutes
- Serves: 4 people
Eat your broccoli. You know, growing up as a kid you'd see, like, every cartoon ever trying to explain to the kids how important it is to eat broccoli (and vegetables in general) which was always stigmatized as something far too hideous to digest. My favourite was that episode of powerpuff girls where broccoli's were evil aliens from outer space that were trying to take over the world. Having run out of ideas how the girls will stop them from destroying mankind they faced their fears and ate them. Only to find out not only had they saved the world but had an amazing meal while doing it. I think that episode completely pointed out the problem of eating habits both children and adults tend to cope with nowadays. They won't eat something unless it looks and smells inviting to what they're used to refusing to widen the horizons of what food could and should be. So, eat your broccoli? Don't have to tell me twice.
Ingredients
For the walnut crumble:
- 100 gr walnuts
- 100 gr rough flour, more if needed
- 50 gr butter, cold
- pinch of salt
For the soup:
- 500 gr broccoli
- 50 gr blue cheese
- salt and pepper to taste
Method
- 1)
To start, first toast the walnuts in a dry pan on medium heat for 4-5 minutes or until they start getting a darker color. This is to intensify the taste of the walnuts, all though be careful not to overbake them because they will still go in the oven later on.
- 2)
Once toasted transfer to a plate and let them cool down a bit before blending them, blending hot will cause the walnuts to cream, essentially making a walnut butter.
- 3)
Pulse them a few times until finely chopped, but no need to turn them into flour.
- 4)
In a bowl, combine together all the ingredients.
- 5)
Work the mix with your hands and if needed add in more flour, the texture you’re looking for is sandy, just imagine grabbing a handful of sand and running it through your fingers, no dough combining once you squeeze your fist. As you can see in the given photo i had to add in more flour it’s hard to give you exact measurement as it varies from moisture in the walnuts.
- 6)
Once you reach the desired texture, sprinkle the mixture over your parchment paper aligned baking tray making sure there’s enough space inbetween the crumble.
- 7)
Place inside a pre heated oven on 150*C for 30 minutes or until beautifully brown (or just take a bite in and see if its what you’re expecting.)
- 8)
Store in a jar and keep for up to a month (beside this recipe I love adding it to my granola.)
For the soup
- 1)
Take a medium sized pot, fill with water, add in some salt and bring to a boil.
- 2)
Wash your broccoli and chop the heads setting the stalks aside for later use in soups, stocks etc, you can cook the stalks along with the broccoli but the soup cooks so short so not much aroma will leak into the water.
- 3)
Now place the broccoli inside the boiling water and turn the heat down to medium (Adding the broccoli to already boiling water is a mayor key factor because the boiling water will shock the broccoli making them keep it’s sharp dark green color, rather then having a bland green color soup.)
- 4)
Place the lid on and cook the broccoli for approximately 5 minutes or until running a fork through the broccoli with applying no pressure.
- 5)
Now strain the broccoli and place about 1/3 of the water back inside the pot. Rather pour less water than you think will need, cause you can always add more if it ends up too thick.
- 6)
Now work with a stick blender and season additionally to taste.
- 7)
Finally pass the soup through a fine sieve to get that just gorgeous bright green texture.
- 8)
To serve, pour hot soup into your plate, sprinkle over walnut crumble and shred pieces of blue cheese that should just about slightly melt into the soup.