You must be logged in to post a review.
Creamy broccoli soup made better with the addition of yummy Gorgonzola!
Heat the butter on medium heat in a large pot or Dutch oven. Once melted add the onion and garlic. Cook until translucent; about 3 minutes. Add the potato and stir to coat with butter. Add the chicken broth. Cook until the potatoes are tender; about 10 minutes. Add the broccoli and cook about 5 more minutes. Remove from heat.
Using a blender or immersion blender blend the soup until there are no large chunks. It does not have to be completely pureed. Some small pieces of broccoli are fine. Return to low heat and add the nutmeg, a sprinkle of salt and pepper and the heavy cream. Check the seasonings and adjust as needed. Stir well and heat through. Add in about ¾ of the Gorgonzola crumbles. Stir until the Gorgonzola is well incorporated. Remove from heat.
Top each serving with a few crumbles of Gorgonzola.
Adapted from foodnetwork.com, Simple Cream of Broccoli Soup.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!