Broccoli and Goats Cheese Soup
2 tbsp olive oil
2 onions, chopped
2 celery sticks, diced
1 litre/1¾ pints/4 cups hot vegetable stock
900g/2lb broccoli, broken into florets, stalks chopped
125g/4oz goat’s cheese
salt and ground black pepper
6 tbsp soured cream
1 Heat the oil in a pan over a low heat. Add the onions and celery, cover the pan and cook for 10 minutes or until tender. Add the stock and bring to the boil.
2 Add the broccoli and return to the boil, then cover the pan, reduce the heat and simmer gently for 15–20 minutes until the broccoli is tender.
3 Leave the soup to cool a little, then add the goat’s cheese and blitz in batches in a blender or food processor until smooth. Return to the pan and reheat gently. Season to taste with salt and pepper.
4 Ladle the soup into warmed bowls and serve immediately with a swirl of cream.