THE GASTROGAYS’ BROC ’N’ BLUE SOUP
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
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.