This is a sweet and savoury soup and although green, it’s a lovely green! You can enjoy it at any time of the year as its very delicate and not heavy at all. My youngest always asks for more! Broccoli is so good for us that eating it is a must, but getting children to eat something they don’t like is not easy. Give this a try to see if you can persuade them otherwise. Try making up a suitable name for the soup and serving it with their favourite bread or croutons.
Broccoli, Cheese and Pear SoupPrint Recipe
- 1 large onion, chopped
- 2 sticks of celery or 1 leek, chopped
- 1 tablespoon butter or olive oil
- 1 medium/300g broccoli head, florets removed from stem
- 1 large pear, peeled, cored and chopped
- 30g/few slices of Cheddar cheese
- 650ml chicken or vegetable stock
- black pepper
Sauté the onion and celery/leek in the butter for 5 minutes over a low heat until tender.
Add all the remaining ingredients and bring to the boil.
Cover the pan with a lid, turn the heat down and simmer for 10 minutes until all the vegetables are tender.
Use a hand blender to blitz the mixture to a smooth soup. Try not to over blend, as it’s better for the soup to have some texture.
Serve with bread or croutons.
If you don’t have a pear, try using pear purée or an apple instead. (Don't worry that the liquid doesn't cover the broccoli, it steam cooks) I sometimes make mine in a soup maker: just add all the ingredients and set to purée – it’s just as nice. * Keeps for up to 24 hours in the fridge * Not suitable for freezing