The subtle taste of the Gorgonzola is off-set by the crunchy toasted walnuts. Served with a toasted baguette, this is real comfort food.
Sauté the onion in the butter and olive oil until soft and translucent. Add the broccoli florets and stir for 1 minute. Add the chicken stock to just cover the broccoli and simmer for 20 minutes. Blend the soup in a food processor until smooth. Add the Gorgonzola and cream, stirring to combine. Season to taste. Return it to the heat and heat through, but don’t let it boil. Garnish with toasted walnuts and a couple of chunky pieces of Gorgonzola, and serve.Creamy broccoli and gorgonzola soup with toasted walnuts
Ingredients
Instructions
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