Irish Independent - Weekend Magazine - - Recipes -

Serves 4


1 white onion, finely diced

2 gar­lic cloves, diced

1 stick of cel­ery, diced

Ghee or oil or but­ter, for fry­ing

Salt and pep­per

2 po­ta­toes, peeled and chopped into chunks (creamy va­ri­eties like Kerr’s Pink or Désirée, or all-rounders like Rooster or

Maris Piper)

500ml chicken or veg­etable stock

1 large head of broc­coli, flo­rets re­moved (you can use the stalk too, but finely chopped)

150ml cold wa­ter

50g Young Buck or Cashel Blue cheese + 25g for sprin­kling on top at the end

Crusty real bread and but­ter (it would be a sin not to have along­side)

Oil, to serve


1. Sweat the onion, gar­lic and cel­ery in a saucepan in a lit­tle ghee (or oil or but­ter) for a cou­ple of min­utes over a medium-low heat un­til soft­ened. Add a lit­tle salt to help this process and stop any­thing stick­ing.

2. Add the potato cubes and, af­ter a minute, in­tro­duce the stock and bring to the boil. Re­duce to a sim­mer, put on a lid and al­low the potato to com­pletely soften (about 5 min­utes). 3. Add the broc­coli un­til just cooked. You don’t want it to lose its colour, so in­tro­duce it to the hot liq­uid only to soften — even a lit­tle al dente is de­sir­able, bear­ing in mind it needs to be blitz-able. 4. When the broc­coli is cooked, add 150ml cold wa­ter into the pan to help bring the tem­per­a­ture right back down and add in the larger quan­tity of the blue cheese.

5. Us­ing a hand/stick blender, blitz the soup in­stantly to your de­sired con­sis­tency; if it’s a lit­tle thick, you can add in some ex­tra milk or wa­ter to thin it to the de­sired silk­i­ness. Swirl through a lit­tle fresh cream if you want it to be more in­dul­gently rich.

6. Taste for sea­son­ing. Al­ways taste for sea­son­ing — ad­just if nec­es­sary. You might pre­fer the fier­i­ness of white pep­per? Sea­son to taste.

7. Serve be­tween four soup bowls (or two larger ones, de­pend­ing on por­tion size) with some slices of crusty bread on the side, fresh from the toaster or grill and spread lib­er­ally with some proper real but­ter. Driz­zle the soup with a lit­tle oil (plain or flavoured: your choice), a fi­nal sprin­kling of the crum­bled cheese, and you could add in some chopped herbs if you like, but we like this sim­ple and se­ri­ously sat­is­fy­ing.

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