Here is the recipe for
Broccoli and Bleu Cheese Soup as it was given to me
by a friend. I think you might appreciate it in the original form. lol
What
worked for me? One small onion, one carrot, one stalk celery, water,
two
heads of broccoli, and 2.5 ounces of cheese (which was simplified to a
"handful of cheese" the second time around). Enjoy! Michelle
************
sauté onions (or skip them if you want to keep it simple)
add stock or water or water with a soup cube in it or water
and a whole onion and whatever leaves, stalks, and hulls are leftover
from yesterday tied up in a bit of cheesecloth (or in a clean old sock
or scrap of calico--I mean, who cares)
add broccoli (a half pound, a pound?) and salt and pepper
when the broccoli is good and soft, crumble in the cheese (I always ask
for
10 kg at the store, but they rarely hit it on the nose when they cut
it, so
I use more or less with favourable results anyway)
when the cheese has had a few minutes to soften up, immerse your stick
mixer
and whip it smooth (remove the old sock, of course, if you used one)
you can add parsley or some other fresh herb at the end to make it
prettier,
but it doesn't really need it. If you put a bit of parsley into
the oil at
the onion phase, it will make the soup heartier and greener, but again,
it
doesn't really need it.
serve with croutons (or without--who's got time to make croutons more
than
twice a year?)