broccoli blue cheese soup

one bunch broccoli
3 chunky slices blue cheese
half and half
salt, pepper & nutmeg
Boil the broccoli until just tender. Drain, but reserve some of the cooking water. Puree with stick blender, and add half and half gradually to get desired consistency, adding cooking water instead if you think it’s too overwhelmingly creamy. Add blue cheese, crumbled up, and let the residual heat melt it — use a spoon to sort of mush it into the soup. Salt & pepper to taste, dash of nutmeg.
It’ll be a bit tepid, so you might want to reheat a bit, but be careful not to boil or it’ll curdle. You might get around this by using heavy cream and a bit more cooking water, but i had leftover half and half.
Serves two for dinner, 6-8 as a small starter. Yum.
(picture coming)