I have been meaning to make this soup for a long time, but have been a bit worried about it! Turns out it is delicious, the blue cheese was not too overpowering and complemented the broccoli just perfectly.
1 tbsp olive oil
1 brown onion
1 clove of garlic
4-5 sticks of celery
1 head of broccoli
5 cups chicken stock
130g blue cheese
Heat the olive oil in a pan. Roughly chop the onion, garlic and celery, and sauté until soft, about 10 minutes. Chop the broccoli into bite size pieces, keeping the stalks. Pour in the chicken stock, and add all the stalky parts of the broccoli. Bring to the boil and simmer for 15 minutes. Add the rest of the broccoli and boil for another 5-7 minutes.
Using either a blender or stick blender, puree the soup until smooth. Add most of the blue cheese, leaving some behind for a garnish. Stir the cheese through until mixed (I chose to blend it, but if you want bigger bits in there, just stir it with a spoon).
Taste, and season with salt and pepper if needed.
To serve, sprinkle with bits of broccoli and the remaining blue cheese, and season with freshly cracked pepper. Delicious!